Cheddar Cheese Beer Soup
Ingredients: Yield 6-8 servings
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 2 cl. garlic, chopped
- 5 T. Butter
- 1/2 cup flour
- 1 med bay leaf
- 1/4 t. thyme
- to taste salt & pepper
- 1 bottle.(12 oz) Beer, I used Oktoberfest but a good pale ale is sufficient. Nothing dark
- 3 cups Chicken Broth
- 7 oz. cheddar cheese, shredded. I used sharp would stay away from extra sharp
- 1/2 cup Heavy Cream
- 1 oz. Cheddar Cheese, shredded
- 1 cup Croutons, sourdough is best
- dash Cayenne Pepper
1In a 2 qt pot, melt the butter over medium heat. Add onions, celery, garlic, bay leave, thyme and sprinkle in a little salt and pepper. Using a whisk, stir and Cook over med. heat for 5 min. or until vegetables are tender. When vegetables are tender add 1/2 cup of beer and let cook 1 minute, any longer may cause the soup to become bitter.
2Stir in flour to make a smooth consistency and cook 1 minute. Add the chicken broth and stir till smooth. Raise the heat a little to come to a boil, making sure you continually stir the soup till it comes to a boil. Reduce heat back to medium, stir occasionally for 15 minutes. Stir in cheddar cheese until all is melted.
3Raise the heat a little, add heavy cream, stir and bring back up to a boil. Gently pour, you want to keep the bubbles, the rest of the beer into the soup, stir and bring to a boil. Turn off stove and remove from the heat.
4Adjust seasoning with salt & pepper. Strain into a 1 1/2 qt container. Serve with croutons on top.
5Pre-heat oven to 425. Using a regular crouton, sprinkle with a little cayenne pepper and toss. Lay croutons out on cookie tray and sprinkle cheese over top. Place in oven till cheese browns a little. Remove from oven. While croutons are still hot, remove them from the cookie sheet.