Winter is in full swing and the temperatures have plummeted wildly below zero. Warm up with this classic soup. This recipe is simple and easy to prepare. There is nothing like a bowl of hot, velvety goodness to warm the soul.
Beer and Cheddar Soup
Yield: 6 – 8 servings
Prep Time: 45 minutes
1 cup butter, cubed
1 medium onion, diced
4 cloves of garlic, minced
1 cup flour
5 cups homo milk, warmed
6 cups chicken stock
2 bottles dark beer
2 tsp yellow mustard
1 tsp sriracha or tabasco sauce
2 tbsp lemon juice
4 cups old cheddar, grated
4 tsp salt
2 tsp pepper
Place large, heavy-bottomed pot over medium heat and melt butter. Add in diced onions and minced garlic and sauté for three minutes. Sift in flour and mix well. Mixture will be thick and paste-like. Allow mixture to cook for five minutes while stirring occasionally. Slowly add in warm milk and whisk vigorously to avoid lumps. Add in chicken stock, dark beer, mustard, sriracha, and lemon juice. Bring soup to a simmer while stirring occasionally. Turn down heat to low and simmer for 15 minutes. Add in grated cheddar cheese and stir until melted. Add in salt and pepper. Serve with a garnish of sliced green onions, croutons or grated cheddar cheese.
- I prefer to use homemade chicken stock, if that is not available, the reduced salt store bought version is a great substitute
- When picking a beer, I like to stay local and use Fort Garry Dark. This smooth dark ale provides caramel tones while adding depth and flavour to this rich recipe
- I select Bothwell Old Cheddar when making soups and sauces. It’s great to support a local producer, plus their product is widely available and top notch in my opinion
Melissa Hryb is the chef at Marion Street Eatery, where she specializes in hearty comfort food with a twist.
Follow her on Twitter @MarionStreetEat or Instagram @MarionStreetEatery