Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup beer (preferably ale)
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 4 cups shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the flour and stir until it forms a paste.
4. Slowly whisk in the broth, beer, and milk.
5. Add the Dijon mustard, Worcestershire sauce, cayenne pepper, and smoked paprika.
6. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.
7. Add the shredded cheddar cheese and stir until melted.
8. Use an immersion blender or transfer the soup to a blender and blend until smooth.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 33g
Carbohydrates: 12g
Protein: 21g
Substitutions for ingredients:
- You can use any type of beer you prefer, but ale works best.
- You can use any type of cheese you prefer, but cheddar gives the soup a nice flavor.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped jalapenos or hot sauce for a spicier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Use a good quality beer for the best flavor.
- Use an immersion blender for a smoother soup.
- Don't let the soup boil after adding the cheese or it may become grainy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped chives or parsley.
Garnishes:
Chopped chives or parsley
Pairings:
- Serve with crusty bread or garlic bread.
- Pair with a salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup becomes too thick, add more broth or milk to thin it out.
- If the soup becomes grainy, try blending it again with an immersion blender or regular blender.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beer and cheddar soup originated in England and was traditionally made with ale and cheddar cheese.
Flavor profiles:
Creamy, cheesy, slightly tangy, and slightly spicy.
Serving suggestions:
Serve the soup as a main course or as a starter for a meal.
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