Beer Cheese Soup

Method6 steps · about 50 min

1. 1

   Step 1: Heat all the olive oil (1 1/2 tablespoons) in a large Dutch oven or pot over medium-high heat. Add the minced half onion, celery (3) and carrots (2 medium), the optional diced jalapeños, measured teaspoon minced garlic (1 teaspoon), dry mustard (1 teaspoon), paprika (1 teaspoon), smoked paprika (1/2 teaspoon) and teaspoon kosher salt (1 teaspoon). Sauté for about 10 minutes until the vegetables soften.

   Sauté vegetables until softened · 10 minUses 1 1/2 tablespoons olive oil · 1/2 large onion, minced (about 1/2 cup) · 3 celery stalks, minced · 2 medium carrots, minced · 3 jalapeño peppers, diced, optional · 1 teaspoon minced garlic · 1 teaspoon dry mustard · 1 teaspoon paprika

2. 2

   Step 2: Add the full 12 oz bottle wheat beer and 2 cups vegetable broth to the softened vegetables. Bring to a low simmer.

   Uses Softened spiced vegetables · 1 bottle (12 oz) wheat beer · 2 cups vegetable broth

3. 3

   Step 3: While the soup comes to a simmer, melt all 4 tablespoons butter in a separate small saucepan over medium heat. Whisk in all 4 tablespoons flour and cook this roux for 6 minutes, whisking often.

   Uses 4 tablespoons unsalted butter · 4 tablespoons flour

4. 4

   Step 4: Whisk all the cooked butter-flour roux into the gently simmering vegetable, beer and broth mixture. Simmer for 5 minutes as it begins to thicken.

   Simmer soup after adding roux · 5 minUses Vegetables in gently simmering wheat beer and vegetable broth · Six-minute butter-flour roux

5. 5

   Step 5: Whisk the full cup whole milk (1 cup) into the thickening soup and simmer for 10 minutes. Remove from the heat and let the soup cool for 5 minutes before adding cheese. For a smooth soup, blend at this point with an immersion blender if desired.

   Simmer milk-enriched soup, then cool five minutes · 10 minUses Roux-thickened beer and vegetable soup · 1 cup whole milk

6. 6

   Step 6: Off the heat, stir all 8 oz mild cheddar and 4 oz smoked cheddar into the soup after its five-minute cooling, until completely melted. Taste and add the separate final salt and black pepper as needed. Divide into 6 portions; serve with separately prepared crusty bread for dipping if desired.

   Uses Milk-enriched soup after ten-minute simmer and five-minute cooling · 8 oz mild cheddar cheese, shredded · 4 oz smoked cheddar cheese, shredded · Additional salt, to taste · Black pepper, to taste · Prepared crusty bread for dipping, if desired