Beer Cheese Soup

17 ingredients
6 steps

Ingredients

  • 3 Tablespoons Unsalted Butter
  • 2 whole Carrots, Finely Diced
  • 2 stalks Celery, Finely Diced
  • 2 cloves Garlic, Minced
  • 1 whole Small Onion, Finely Diced
  • 1/2 teaspoons Dry Mustard Powder
  • 1 pinch Cayenne Pepper
  • Salt And Pepper
  • 3 Tablespoons All-purpose Flour
  • 2 cups Chicken Stock
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Teaspoon Worcestershire
  • 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
  • 2 cups Shredded Sharp Cheddar
  • 1 cup Shredded Gruyere
  • 1/2 cups Half-and-half
  • Garlic Crostini, For Serving (See Note)

Directions

  1. 1
    Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
  2. 2
    Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.
  3. 3
    Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
  4. 4
    Top with garlic crostini.
  5. 5
    Note: To prepare garlic crostini, preheat oven to 400°F. Cut a baguette into 1/2-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.
  6. 6
    Recipe from Jeff Mauro of Food Network.

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