I’m just going to come out and say, that I am not a beer drinker. But, when the beer is in something like soup or some kind of baked good I will eat it. Have you had beer bread before? Mmmmmmm…. Oh yah, and pardon the odd yellow color of this soup, but that is what it looks like!
It’s 0 degrees right now and the wind chill outside is -17 with winds gusting to 30 miles per hour. Yep, Winter is finally here and it stinks. I’ll be making a lot of soup in the next couple of weeks. Baby, it’s cold outside!
Beer cheese soup is mostly pureed vegetables made with a roux to thicken the soup. Then beer and of course the cheese. The two most important ingredients in the soup. Another thing I like to get at my favorite restaurant is the beer cheese soup. Although, Lucky 13’s soup has vegetables in it, and I prefer them pureed. They like to serve the soup with a pretzel bun on the side and they will add sausage links to there’s. By the way, you can totally do that to this soup too. Just remember to add the cooked sausage to it. That soup is another fun thing to eat while playing Bingo. Especially good on a cold day like today.
I cheated and got those microwave pretzels that take only 30 seconds to cook and dipped some salt on them. They’re good to dunk inside the soup.
- 8 tablespoons (1 stick) salted butter
- 1 to 1½ large carrots, diced (about ¾ cup)
- ¾ cup small-diced piquillo peppers, or ½ large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- ¾ cup all-purpose flour
- 4 cups chicken stock, low-sodium store-bought or homemade
- One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
- 1½ cups half-and-half
- 12 ounces aged yellow cheddar (aged at least 2 years), grated
- ½ tablespoon Worcestershire sauce
- Dash hot sauce
- ⅛ teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh goat cheese, for garnish
- Fresh thyme leaves, for garnish
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and ½ teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, ½ teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.