Beer Cheese Soup
photo by katlienc
- Ready In:
- 2hrs 50mins
- Ingredients:
- 14
- Yields:
-
6 Cups
- Serves:
- 6
ingredients
- 946.36 ml water
- 29.58 ml butter
- 14.79 ml olive oil
- 4.92 ml better than bouillon vegetable soup
- 1 small onion
- 236.59 ml carrot
- 236.59 ml celery
- 236.59 ml frozen cauliflower
- 2 garlic cloves
- 4.92 ml salt
- 4.92 ml pepper
- 14.79 ml flour
- 118.29 ml shredded light cheddar cheese
- 118.29 ml light beer
directions
- Heat olive oil and melt butter in the bottom of a sauce pan.
- Chop small onion, garlic, carrots, celery.
- Sautée onion and garlic in the butter mixture for 5 - 10 minutes.
- Add flour and stir.
- Add the carrots, celery, cauliflower.
- Pour in 4 cups of water.
- Add 1 tbs Better than Bouillion vegetable Bouillion.
- Add salt and pepper.
- Simmer for 2 hours.
- Using an immersion blender, blend until smooth.
- Add cheddar and beer and simmer until smooth (5 mins or so).
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RECIPE SUBMITTED BY
<p>Seems as though I have always cooked. Our parents both worked and I was charged with making dinner. I have 3 brothers who had rather large appetites while growing up. </p>
<p>I experiment and play with ingredients. If I like the result, I write it down so I can make it just the same way the next time I try. I now have a white binder filled with hand written recipes. </p>