Ingredients: |
Ingredients: SOUP BASE:
1/4 cup butter
1 small onion, diced (about 1/2 cup)
1 medium jalapeno pepper, seeded and diced (about 1/4 cup)
1-2 medium carrots, finely grated (about 1/2 cup)
1/4 cup chives, diced
1 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder
2 cups chicken stock
12 ounces light beer, or a lager
CHEESE SAUCE:
1/4 cup butter
1/4 cup flour
1 1/2 cups half and half
5 cups sharp cheddar, shredded
Cooked and crumbled bacon, (optional) for garnish
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Directions: |
Directions:SOUP BASE:
1. In a large pot, melt 1/4 cup of butter over medium heat.
2. Add diced onions, jalapeno pepper, carrots, chives, garlic, Worcestershire sauce, salt, pepper, and dry mustard. Cook until vegetables are tender (8-10 minutes).
3. Pour in the chicken stock and beer. Simmer on low as you prepare the cheese sauce.
CHEESE SAUCE:
1. In a medium saucepan, melt 1/4 cup butter over medium heat.
2. Add flour and whisk together. Cook until browned (1-2 minutes).
3. Slowly add the half and half, whisking until thickened.
4. Remove from heat and add the shredded cheese. Stir until melted.
5. Use an immersion blender to make the cheese mixture smooth. (It will be thick.) Set aside. (Optional: You can also use the immersion blender on the vegetables for an even smoother soup.)
6. Pour the cheese sauce into the pot of soup and whisk to combine. Cook on low for 10 minutes.
7. Serve with cooked and crumbled bacon, popcorn, and/or croutons for garnish. |
This recipe for #Beer Cheese Soup is from