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Cheddar and Beer Soup
Description
Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.Ingredients
Serves
8
- 6 tablespoons unsalted butter
- 1/3 cup diced carrots
- 1/3 cup diced celery
- 2/3 cup diced onion
- 1 clove garlic, minced
- 3/4 cup flour
- 1 1/2 ounces Fond de Poulet Gold® dissolved in 8 cups hot water
- 1 bottle (12 ounces) beer, preferably a full-flavored ale
- 1 pound sharp cheddar cheese, shredded
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish sauce
- 1/2 cup heavy cream
- Salt and ground black pepper
- Crumbled cooked bacon, for garnish
- Snipped fresh chives, for garnish
Methods/steps
- Melt the butter in a stockpot over medium heat. Add the carrots, celery, and onion and cook, stirring, 4-5 minutes, until the vegetables have softened. Add the garlic and cook 1 minute more. Remove the pan from the heat.
- Add the flour, stirring to coat the vegetables. Return the pan to the heat and cook, stirring, 4-5 minutes, until the flour turns golden. Add the diluted Fond de Poulet Gold® gradually, whisking until well blended. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer 15-20 minutes, stirring occasionally.
- Remove the pan from the heat. Stir in beer, then add the cheese, a little at a time, stirring after each addition. Stir in the dry mustard, Worcestershire sauce, and horseradish sauce. Stir in heavy cream. Cook gently over low heat, stirring occasionally, 4-5 minutes, until the cheese melts. Season to taste with salt and pepper.
Additional Tips
Stay away from dark beers for this soup, since they can give it a bitter aftertaste.
Wine Pairing: An oaky Chardonnay or a Zinfandel--or pair the soup with the beer used in making it.