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
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup beer (preferably ale)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, garlic, thyme, basil, paprika, salt, and pepper. Cook until the vegetables are tender, about 10 minutes.
3. Add the flour and stir to combine. Cook for 2-3 minutes, stirring constantly.
4. Slowly pour in the chicken broth and beer, stirring constantly to prevent lumps from forming.
5. Bring the soup to a simmer and let it cook for 10-15 minutes, until it has thickened slightly.
6. Using an immersion blender or regular blender, puree the soup until it is smooth.
7. Return the soup to the pot and add the shredded cheese and heavy cream. Stir until the cheese is melted and the soup is heated through.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 430
- Fat: 34g
- Carbohydrates: 12g
- Protein: 17g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of ale, you can use any type of beer you like.
- Instead of sharp cheddar cheese, you can use any type of cheese you like.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add diced potatoes or corn for a heartier soup.
- Use different types of cheese for different flavor profiles.
Tips and tricks:
- Be sure to stir constantly when adding the broth and beer to prevent lumps from forming.
- Use an immersion blender for easier pureeing.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Crusty bread, pretzels, or crackers
Suggested side dishes:
- Grilled cheese sandwich, Caesar salad, or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or beer to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to refrigerate leftovers promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
- Beer cheese soup is a popular dish in the Midwest, particularly in Wisconsin.
Flavor profiles:
- Creamy, cheesy, and slightly tangy from the beer.
Serving suggestions:
- Serve as a main dish or as a starter course.
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Taste: Savory, Creamy, Cheesy, Beer, Rich, Tangy, Beer-Flavored