Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup beer (preferably a light ale)
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, and garlic. Cook until the vegetables are tender, about 10 minutes.
3. Add the flour and stir until the vegetables are coated.
4. Slowly pour in the chicken broth and beer, stirring constantly to prevent lumps from forming.
5. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the shredded cheddar cheese and heavy cream.
9. Cook over low heat until the cheese is melted and the soup is heated through.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 14g
Protein: 17g
Sodium: 900mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Any type of beer can be used, but a light ale works best.
- Half-and-half can be used instead of heavy cream for a lighter version.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Use different types of cheese, such as Gouda or Swiss, for a different flavor.
- Add diced potatoes or corn for extra texture.
Tips and tricks:
- Be sure to stir constantly when adding the chicken broth and beer to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Don't let the soup boil after adding the cheese or it may become stringy.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped chives or parsley on top.
Garnishes:
Chopped chives, parsley, or croutons.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or beer until it reaches the desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cheddar beer soup is a classic dish that originated in the United Kingdom. It was traditionally made with ale and cheddar cheese, and was often served as a hearty meal for laborers.
Flavor profiles:
This soup has a rich and creamy flavor, with a slight tang from the beer and a sharpness from the cheddar cheese.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as an appetizer before a meal.
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