• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Cheddar and Beer Soup

Cheese. Beer. In soup form. You guessed it – it was a success in my house. I used a lot of great aromatics to start building this soup. Then I added beer, pureed the mixture, and stirred in some sharp cheddar at the end. We tried a number of ways to finish it – green chiles and cilantro, a dollop of sour cream, or some seasoned sourdough croutons. Don’t be afraid to use a really sharp cheddar – it’s a great time for it to shine, and the beer can handle it.

Cheddar and Beer Soup with Sourdough Croutons

Served 4.
Leftover Potential: Refrigerates and freezes well.

2 Tbsp butter
1 onion, diced
2 carrots, peeled, diced
2 stalks celery, diced
2 leeks, thinly sliced
2 cloves garlic
1/3 cup flour
1 bottle Yeungling or pale ale
3 (14 oz) cans chicken broth
1/4 cup canned diced green chiles
3 cups sharp cheddar, shredded
salt and pepper, to taste
pinch cayenne pepper

3 cups diced sourdough
2 Tbsp olive oil
salt and pepper, to taste

1. In a large pot, melt the butter. Add the onions, carrots, celery, leeks, and garlic and saute until the vegetables are tender, about 4-5 minutes.
2. Add the flour, and stir to coat the vegetables. Add the beer. The mixture should look like a thick paste.
3. Add the broth in batches, stirring constantly to ensure everything distributes evenly. Stir in the chiles.
4. Bring the soup to a boil, then reduce heat to medium low. Simmer the soup until great flavor develops and the soup thickens slightly, 30-45 minutes.
5. Toss the sourdough with oil, salt, and pepper. Spread into an even layer on a baking sheet, and toast in a 350 degree oven until golden and crisp, about 5 minutes.
6. Puree the soup in a blender or food processor. Return the soup to the pot and bring it to a simmer. Stir in the cheese, and season well with salt and pepper. Serve with croutons.


3 Responses

  1. Not making this for lunch on Friday is not an option…

  2. This looks great! I have had a beer and cheddar soup at restaurants but never made my own. I will have to give this a try 🙂

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