Cheddar Ale Soup
This is how I make it. Not necessarily how any recipe does it; the one I took it from originally has been tweaked quite a bit. Amounts can be tweaked to taste or just preference. I also don't measure any of it, so guesstimating on the amounts. This recipe yields about 4-5 good-sized servings.
Ingredients:
Carrots (I use about 1/2-3/4 cup of each)
Celery (1/2-3/4 cup of each)
Butter (2/3 stick - I know, I know)
Minced garlic (about half teaspoon, I use the stuff in the jar)
Onion flakes (I put three shakes in, so maybe 1/16 cup?)
Flour (1/3 cup)
Broth (12-16 oz)
Milk (12-16 oz)
Cheddar cheese (16 oz)
Chihuahua cheese (4-6 oz)
Beer (6-12 oz, depending on what you use)
Croutons (optional)
Cayenne pepper (optional)
Chop carrots and celery into small pieces, put to side. Have garlic, onion flakes, flour, milk and broth nearby so they can be grabbed quickly. Put the cheese into a bowl so it's ready to use.
Melt butter in a pot. Once it's all melted, put in the carrot, celery, onion flakes, and minced garlic. Let it simmer for a couple of minutes. Try not to over-cook, otherwise it'll burn or get mushy. Take a moment to enjoy the buttery garlicky goodness. Put in the flour, mix well until. Let it sit for another 30 seconds or so. Pour in the beer and mix well. Simmer for another minute or until bubbly, then pour in the broth and milk. Stir well so everything's mixed together, then simmer until bubbly (about 5-7 minutes).
At this point, start putting the cheese in a handful at a time, stirring the whole time with a whisk. Suggestion - mix the Chihuahua cheese in with the cheddar, so it's less of a gooey mess on the whisk. Continue until all of the cheese is in the pot and melted, and immediately remove from heat. Do NOT let it start to boil.
Spoon the soup into a bowl, add croutons and cayenne as desired, and enjoy!
This is how I make it. Not necessarily how any recipe does it; the one I took it from originally has been tweaked quite a bit. Amounts can be tweaked to taste or just preference. I also don't measure any of it, so guesstimating on the amounts. This recipe yields about 4-5 good-sized servings.
Ingredients:
Carrots (I use about 1/2-3/4 cup of each)
Celery (1/2-3/4 cup of each)
Butter (2/3 stick - I know, I know)
Minced garlic (about half teaspoon, I use the stuff in the jar)
Onion flakes (I put three shakes in, so maybe 1/16 cup?)
Flour (1/3 cup)
Broth (12-16 oz)
Milk (12-16 oz)
Cheddar cheese (16 oz)
Chihuahua cheese (4-6 oz)
Beer (6-12 oz, depending on what you use)
Croutons (optional)
Cayenne pepper (optional)
Chop carrots and celery into small pieces, put to side. Have garlic, onion flakes, flour, milk and broth nearby so they can be grabbed quickly. Put the cheese into a bowl so it's ready to use.
Melt butter in a pot. Once it's all melted, put in the carrot, celery, onion flakes, and minced garlic. Let it simmer for a couple of minutes. Try not to over-cook, otherwise it'll burn or get mushy. Take a moment to enjoy the buttery garlicky goodness. Put in the flour, mix well until. Let it sit for another 30 seconds or so. Pour in the beer and mix well. Simmer for another minute or until bubbly, then pour in the broth and milk. Stir well so everything's mixed together, then simmer until bubbly (about 5-7 minutes).
At this point, start putting the cheese in a handful at a time, stirring the whole time with a whisk. Suggestion - mix the Chihuahua cheese in with the cheddar, so it's less of a gooey mess on the whisk. Continue until all of the cheese is in the pot and melted, and immediately remove from heat. Do NOT let it start to boil.
Spoon the soup into a bowl, add croutons and cayenne as desired, and enjoy!
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