Recipe by E.A.
Good for cold nights! Please use a beer that is light in flavor. Dark beer will only make the soup taste bitter. This is good with a toasted baguette.
Top Review by duonyte
I made quite a lot of changes and this soup still turned out great. I did not have fresh carrots, and so had to use frozen. I had a bunch of cheese ends drying out in the drawer, and instead of grating them and my fingers, I chopped them up. Used a red onion, celery flakes instead of celery and a nonalcoholic beer. Because the carrots were frozen, I did not want to do the roux thing, so I added a chopped potato to create a little body - might add a bit more next time. I cooked all with the broth and beer, then whirred with the immersion blender. Returned to the burner and then added maybe 1/2 cup of half and half instead of the milk. Did not add salt or sugar or hot sauce. Mmmmm.
- 4 tablespoons unsalted butter
- 1⁄2 yellow onion, chopped very fine
- 1 stalk celery, chopped very fine
- 2 small carrots, chopped very fine
- 1 garlic clove, minced
- 1⁄2 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 12 ounces light beer
- 3 cups grated sharp cheddar cheese, plus more for garnishing
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon hot sauce (optional)
Directions See How It's Made
- Melt butter in a large saucepan over medium heat.
- Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump.
- Still stirring constantly, add the broth slowly and cook until a thick paste forms, 3 minutes (if you need to use a whisk for clumps, that's okay).
- Still stirring, slowing add the milk and then the beer. Cook until the form subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar an the hot sauce and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.