Cheddar and Beer Soup

Frances Janisch
Serves 4 Hands-On Time: 30m Total Time: 1hr 00m

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.
By Sara Quessenberry,  November 2005

Quick Tip

Use a beer that's light in flavor, like a lager or a pale ale. The darker the beer, the more bitter the soup will taste.

Nutritional Information

  • Per Serving
  • Calories 788.89Calories From Fat 58%
  • Calcium  800.53mg
  • Carbohydrate  43.9g
  • Cholesterol  131.29mg
  • Fat  51.38g
  • Fiber  2.85g
  • Iron  2.52mg
  • Protein  31.27mg
  • Sat Fat  28.51g
  • Sodium  1391.7mg
What does this mean? See Nutrition 101.

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