Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup beer (preferably a light ale)
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special Equipment Needed:
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, and carrot and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly pour in the chicken broth and beer, stirring constantly to prevent lumps from forming.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Add the shredded cheddar cheese and stir until melted and smooth.
8. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
9. Stir in the heavy cream and cayenne pepper.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 34g
Carbohydrates: 11g
Protein: 16g
Sodium: 820mg
Sugar: 3g
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.
- Pepper jack cheese can be used instead of cheddar for a spicier version.
Variations:
- Add cooked bacon or sausage for a heartier soup.
- Use different types of cheese, such as gouda or blue cheese, for a different flavor.
- Add diced jalapenos or other spicy peppers for extra heat.
Tips and Tricks:
- Use a good quality beer for the best flavor.
- Be sure to blend the soup until smooth for a creamy texture.
- Serve with crusty bread or pretzels 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 chives or green onions on top.
Garnishes:
Chopped chives or green onions, croutons, or a drizzle of hot sauce.
Pairings:
Serve with a light salad or a sandwich for a complete meal.
Suggested Side Dishes:
Crusty bread, pretzels, or a side 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 for a few more minutes to reduce and thicken.
Food Safety Advice:
- Be sure to cook the vegetables until softened before adding the broth and beer.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food History:
Beer cheese soup is a popular dish in the Midwest, particularly in Wisconsin and Minnesota.
Flavor Profiles:
Creamy, cheesy, and slightly spicy.
Serving Suggestions:
Serve hot with crusty bread or pretzels for dipping.
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