Soup-er Sunday: Cheddar Beer Soup

Messing around with recipes is just something I do. But I don't mess around with this recipe too much. Other than maybe adding in half-n-half or using the Penzey's chicken soup base instead boxed chicken broth, this recipe is fine just the way it is! While it would probably be a perfect venue to do so, I haven't even experimented with any other types of cheese, other than using extra sharp cheddar instead of just sharp cheddar.

Speaking of cheese, if you've got the time, grate your own. I came across that tidbit of advice while reading another cooking blog. I've been grating ever since. The problem with pre-grated cheese: it contains more than just cheese. It's true. Read the ingredients. Corn starch added to prevent clumping (makes total sense). Some other weird ingredient (probably a preservative). So, if you want to amp up the quality of whatever masterpiece you have going in the kitchen, buy the block cheese. Grate it.


Cheddar and Beer Soup
Real Simple, November 2005

4 tablespoons unsalted butter
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
2 small carrots, finely chopped (or 10-15 baby carrots)
1 clove garlic, minced
1/2 cup all-purpose flour
2 cups chicken broth
2 cups whole milk
12 ounces beer (not dark)
3 cups grated sharp Cheddar, plus more for garnish
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon hot sauce (optional)

Melt 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. Ladel the soup into bowls and top with grated cheese.

• I have used a hand-blender (not hand-mixer) to make the soup more smooth. I like a "rustic" soup and all, but I don't like little chunks of carrot and celery in my cheese soup. Maybe that's just me. I have also dumped it into a real blender in 2-3 cup increments to make it really smooth--loved it that way.
• If entertaining, after cooking on the stove, transfer to a crock pot and turn it on the "keep warm" setting.
• Great to serve croutons on top.
• Real Simple suggests serving with toasted slices of a bagette.
• One of my favorite restaurants serves their "Magical Cheese Soup" with popcorn on top. This soup is pretty magical. It's popcorn worthy!

HAPPY SOUP-ER SUNDAY!