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Beer and Cheddar Soup

Beer and Cheddar Soup

Beer and Cheddar Soup
Beer and Cheddar Soup
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Beer and Cheddar Soup
  • 1 ½ c. whole milk
  • 2 c. chicken broth
  • 2 T. canola oil
  • 4 T. butter
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • ¼ fennel bulb, finely chopped
  • 1 bay leaf
  • ¼ c. flour
  • 1 c. Pilsner-style beer
  • 1 T. Worcestershire sauce
  • 1 lb. sharp cheddar cheese, coarsely grated (use a good brand of cheese) Save a little for garnish
  • Salt and black pepper to taste
  • Butter popped popcorn, garnish
  1. In saucepan, combine milk and broth. Bring to simmer, and then lower just to keep mixture warm.
  2. In soup pot, add oil and butter. Once butter is melted, add carrots, celery, onion, fennel, garlic and bay leaf. Cook, stirring frequently, until veggies are soft.
  3. Sprinkle with flour and cook stirring constantly, with wooden spoon, for about 3 minutes.
  4. Slowly pour milk-broth mixture, whisking constantly to avoid lumps forming.
  5. Whisk in beer and bring mixture to a simmer. Cook 5 minutes, stirring frequently. Watch that mixture simmers and does not boil.
  6. Remove bay leaf and add Worcestershire sauce. While stirring constantly, add cheese and seasonings.
  7. With a hand-held immersion blender, puree soup until smooth.
*****Ladle soup into a serving bowl. When serving individual bowls, top with a little extra cheese. For fun, add some pop corn to garnish.

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