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 or lager)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, carrot, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the flour and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the chicken broth and beer.
5. Add the dry mustard, Worcestershire sauce, hot sauce, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and place over low heat.
9. Add the shredded cheddar cheese and heavy cream. Stir until the cheese is melted and the soup is heated through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking vegetables, simmer for cooking soup
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 33g
Saturated Fat: 20g
Cholesterol: 100mg
Sodium: 1000mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use a different type of cheese, such as Gouda or Swiss, instead of cheddar.
- Use a non-alcoholic beer or chicken broth instead of beer.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add diced potatoes or corn for additional texture and flavor.
- Use a different type of beer, such as a stout or porter, for a richer flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns from hot liquid.
- Use a sharp cheddar cheese for the best flavor.
- Stir the soup frequently while cooking to prevent burning.
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 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:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add additional chicken broth or beer to thin it out.
- If the soup is too thin, cook it for a few additional minutes to reduce the liquid.
Food safety advice:
Be sure to refrigerate leftover soup promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Beer cheese soup is a classic dish from Wisconsin, where it is often served at local taverns and restaurants.
Flavor profiles:
Creamy, cheesy, and slightly tangy from the beer and Worcestershire sauce.
Serving suggestions:
Serve the soup as a main course with crusty bread or as an appetizer before a meal.
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