Beer-Cheddar Soup
Becky Luigart-Stayner; Melanie J. Clarke
Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.
Step 3
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
Step 4
Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Step 5
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.
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Angelyn1976's Review
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akp222's Review
Really enjoyed this recipe, especially with a couple of amendments: fry up 4-5 strips of bacon, then sautée onions and garlic. Substitute half the onion amount with shallots, and consider using a seasonal wheat ale, like Alaskan Winter brew. Also a dollop of sour cream adds an extra punch to the flavor. Happy eating!
HooperTurner's Review
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promogal's Review
This soup is great. We have it once a month. Yes it's a little plain but you can spice it up if it's not to your liking.
HollyRae's Review
I really enjoyed this recipe. I made the soup exactly as instructed, just omitted the croutons and chives. I used Yuengling beer, which I think gave it wonderful flavor.
bekahr20's Review
This soup did not have flavor and after putting so much time in to it I was disappointed. I added more cheese than the recipe called for but it did not make a difference. I would not recommend this recipe nor would I make it again.
bjames's Review
This is one of my favorite soups! I was surprised reading the bad reviews. I did read one that used Bass Ale and that would be an issue. I have been using light German beer - like St. Paulie Girl. So, something light, but decent quality. If you're making it with Bud Light - it's not going to taste good! Also, use the extra-sharp cheddar. That makes all the difference as well!!
Good recipe with some changes