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Credit: Frances Janisch

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Melt the 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, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.Tip: Use a beer that's light in flavor, like a lager or a pale ale. The darker the beer, the more bitter the soup will taste.

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Nutrition Facts

calcium 800.5mg; 789 calories; calories from fat 58%; carbohydrates 43.9g; cholesterol 131.3mg; fat 51.4g; fiber 2.9g; iron 2.5mg; protein 31.3mg; saturated fat 28.5g; sodium 1391.7mg.
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