Beer cheese soup is like that unexpected hug on a chilly evening – warm, comforting, and a little bit indulgent. Picture this:
a bubbling pot of velvety goodness, combining the sharp bite of cheddar with the smooth malty notes of your favorite brew. It’s like Oktoberfest decided to visit your kitchen, minus the lederhosen.
Plus, who doesn’t love a dish that practically begs for a crusty bread companion to mop up every last drop?
Steps
- If using bacon, cook it until crisp and set aside on a paper towel to drain. If not using bacon, heat oil in a pot.
- Sauté onions, carrots, and celery in the bacon drippings or oil until they are soft.
- Create a roux by combining equal parts butter and flour in the pot, stirring until smooth. Gradually add the beer, cooking until the mixture thickens.
- Pour in the chicken broth and whole milk, bringing the mixture to a boil. Reduce the heat and let it simmer until it reaches the desired thickness.
- Mix in Dijon mustard, Worcestershire sauce, dry mustard, and hot sauce, then remove the pot from the heat.
- Slowly incorporate the sharp cheddar cheese, stirring until it melts completely.
- Serve the hot soup with optional garnishes like popcorn and bacon on top.
Ingredients
- Bacon (optional)
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 12 ounces beer (preferably low-hop)
- 2 cups chicken broth
- 2 cups whole milk (or half-and-half for a richer taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 3 cups sharp Cheddar cheese, shredded
- Popped popcorn, for garnish (optional)
FAQ
- Can I use pre-shredded cheese for beer cheese soup?
- It’s recommended to avoid pre-shredded cheese, as it contains starches that can prevent it from melting smoothly. Shredding cheese from a block ensures a creamier texture.
- What type of beer is best for beer cheese soup?
- Opt for a low-hop beer, like most pilsners, to avoid adding bitterness to your soup. It’s best to steer clear of pale ales and IPAs.
- How should I store leftover beer cheese soup?
- Leftover beer cheese soup can be stored in an airtight container in the refrigerator for up to three days. Reheat it on the stove or in the microwave.
- What are some recommended toppings or sides for beer cheese soup?
- This soup pairs well with crusty bread, such as French bread. You can also top it with popcorn or bacon for added texture and flavor.
- Is bacon necessary for this recipe?
- Bacon is optional but adds a rich, meaty flavor to the soup. If you choose not to use it, you can cook the vegetables in oil instead.
Tips
- Grate Your Own Cheese: Avoid using pre-shredded cheese, as it often contains starches that hinder smooth melting. Grating your own cheese will ensure a creamier soup.
- Choose the Right Beer: Opt for a low-hop beer, like a pilsner, to prevent your soup from becoming too bitter. Steer clear of pale ales and IPAs for this recipe.
- Timing the Beer Addition: Add the beer before the chicken broth to help reduce the initial alcohol harshness, ensuring a smoother flavor profile.
- Storage and Reheating: Store any leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave to maintain its creamy consistency.
Equipment
- Soup Pot or Dutch Oven: A large pot or Dutch oven for cooking the soup is essential.
- Immersion Blender: This is optional but useful if you want a smoother texture for the soup.
- Cheese Grater: Necessary for grating the sharp Cheddar cheese, as pre-shredded cheese is not recommended.
- Whisk: Important for making the roux and ensuring a smooth soup consistency.
