Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup Hite beer
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
3. Sprinkle the flour over the onion and garlic mixture, and stir to combine. Cook for 2-3 minutes to make a roux.
4. Slowly whisk in the chicken broth and Hite beer, stirring constantly to prevent lumps from forming.
5. Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened slightly.
6. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the pot to the stove over low heat, and stir in the shredded cheddar cheese until melted and smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Cook for an additional 5-10 minutes, or until heated through.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 11g
Protein: 20g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use any type of beer you prefer instead of Hite beer.
- Use a different type of cheese, such as Gouda or Swiss, instead of cheddar.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add diced potatoes or carrots for extra texture and flavor.
- Add a pinch of cayenne pepper or hot sauce for a spicy kick.
Tips and tricks:
- Use a good quality beer for the best flavor.
- Be sure to whisk constantly when adding the broth and beer to prevent lumps.
- Use an immersion blender for easier blending and less mess.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or crackers.
- Pair with a green salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or beer to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beer cheese soup is a popular dish in Wisconsin, where it is often made with local beers and cheeses.
Flavor profiles:
This soup is rich and creamy, with a savory and slightly tangy flavor from the beer and cheese.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly evening.
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