Cheddar and Beer Soup

Cheddar and Beer Soup
Frances Janisch
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preparation
30
minutes
cooking
60
minutes
other
0
minutes
Serves 4

Ingredients

4
tablespoons
unsalted butter
1/2
yellow onion, finely chopped
1
stalk celery, finely chopped
2
small carrots, finely chopped
1
clove garlic, minced
1/2
cup
all-purpose flour
2
cups
chicken broth
2
cups
whole milk
12
ounces
beer (not dark)
3
cups
grated sharp Cheddar, plus more for garnishing
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
1
tablespoon
sugar
1
teaspoon
hot sauce (optional)
1
baguette
2
tablespoons
olive oil

Directions

  1. Heat oven to 350° F.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
  3. Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.
Sara Quessenberry
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 58 %
  • Calcium 800.53 mg
  • Carbohydrate 43.9 g
  • Cholesterol 131.29 mg
  • Fat 51.38 g
  • Fiber 2.85 g
  • Iron 2.52 mg
  • Protein 31.27 mg
  • Sat Fat 28.51 g
  • Sodium 1391.7 mg
What does this mean? See Nutrition 101.

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