Beer and cheese in SOUP FORM, what’s not to love?
This may be Richard’s new favorite. Okay, and mine, too.
Beer Cheese Soup // slightly adapted from Food & Wine
Yields 4 bowls
2 tablespoons unsalted butter
1 container Mirepoix , unless you feel like chopping your own celery (1 rib), carrot (1 large), and onion (1 small) — I get my Mirepoix at Trader Joe’s!
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
One 12-ounce bottle lager or pilsner — I used Bud Light. I mean, what else am I going to do with it?
About 2 1/4 cups low-sodium chicken broth
4 more tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Crusty bread, for serving
1. In a large saucepan, melt 2 tablespoons of unsalted butter over medium-high heat. Add the mirepoix (celery, carrot, and onion), chopped jalapeño, garlic, and thyme to the saucepan and cook over medium heat, stirring, until softened, 8-10 minutes.
2. Add half of the beer and cook until reduced by half, 5 minutes.
3. Add 2 1/4 cups of chicken broth and bring to a simmer.
4. In a small skillet, melt the remaining 4 tablespoons of unsalted butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 10 minutes.
5. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
6. Use an immersion blender to puree slightly (it’s so much better when there aren’t huge chunks of carrots or celery).
7. Season with salt and pepper.
8. Ladle into bowls, top with more chopped thyme, and serve soup with crusty bread for dipping.
Make this and eat it before you realize that summer is almost here and you’re going to have to put a bathing suit on.