Description
You can’t go wrong here, really, if you like beer and cheese.
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
3 carrots, grated and chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
1 bottle (355 ml) beer, of your choice. I recommend an IPA (you know, for the whole “Ale†part of the title).
1 tbsp Worcestershire sauce
2 cups milk (I used skim)
2 cups vegetable broth
1 and 1/4 pound cheddar cheese, grated (I used a combination of sharp and medium cheddars)
Directions
1. In a Dutch oven over medium heat, heat the olive oil until shimmering.
2. Add the onion, carrots and celery, cover and cook, stirring occasionally, about 15 minutes or so, until they are softened.
3. Add the minced garlic and cook for 1 minute.
4. Add the flour and cook, stirring occasionally, for 3 to 4 min.
5. Add the beer and cook, stirring constantly, for 2 to 3 min.
6. Add the Worcestershire sauce, milk and broth, stirring constantly.
7. Increase the heat to medium-high and bring the soup to a gentle simmer, stirring occasionally, for about 10 min.
8. Remove the pot from the heat (or turn off the heat) and (very carefully) puree the soup with an immersion blender until smooth. Alternatively, puree in a blender in batches (please be careful).
9. Return the pot to the stove over medium-low heat and add the cheese, about 1/4 cup at a time, stirring constantly, until the cheese is completely melted. (Don’t let the soup boil-it will mess with your cheese smoothness.) Season to taste with salt and pepper, and serve.
Enjoy!
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