Beer, Cheese, and Veg Soup ….

09608ct

It was a chilly 65 degrees for two days down here in the Florida Keys last week, and I was a little happy. (curse me but thats actually chilly here!!) It meant I could make soup. I didn’t want your run of the mill “grandma chicken soup” or “beef and barely” …. no no, I wanted something that will make me say “mmmmm”…. at every single spoonful. Something that will stick to my ribs and keeps me warm. Something that tastes like cheese….. with beer in it. 🙂 I haven’t made this in years but when I did I was insanely happy I remembered it 🙂 European countries would not hesitate to feed this to the kiddies but if you want you can use a non- Alcoholic beer. I will let you be the judge of that …..

 

Ingredients:

  • 1 – 12oz bottle of beer. I use Rolling Rock but you can use any domestic. Do not use a light beer or any bitter beer like IPA’s or Lagers. Just a plain Corona, Coors, Miller, Bud, Rolloing Rock…..  yada yada You get the picture,
  • 2 cups chopped carrots – chop to your liking just remember not too big or it takes forever to cook them.
  • 1-1/2 cups chopped onion
  • 2 cups chopped celery
  • 1 chopped red pepper
  • 3 cups diced potatoes – make sure your potatoes are chopped just a tad bigger than your carrots because they will cook faster.
  • 1 tablespoon minced garlic
  • tabasco or your favorite hot sauce
  • 1/8 teaspoon cayenne peper
  • 2 tablespoons of dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 4 cups half and half
  • 1 stick butter
  • 1/3 cup all purpose flour
  • 6 cups sharp cheddar cheese (finely shredded if you can find it)
  • crispy cooked bacon to crumble on top of soup when serving
  • *optional* chopped green onion for topping

Directions:

  1. Add stick of butter to large sauce pan. Add garlic, onion, peppers, celery, carrots and potatoes. Cook on med stirring often until carrots and potatoes are starting to get soft. Remove from heat.
  2. In a large soup pot add half and half. Stir under med heat until warm. Take about 2 cups of warm half and half and whisk flour together with it in a separate bowl until blended well with no lumps. Then add back into the pot.
  3. Add chicken broth slowly to pot and stir well. Then turn heat to simmer and slowly add beer. It will foam for a minute. Stir in well.
  4. Add sauteed veg and butter to soup pot and stir in well.
  5. Add in mustard, hot sauce, Worcestershire sauce, salt pepper and cayenne pepper.
  6. Turn heat back to medium and start adding in the shredded cheddar in small amounts while stirring it in so it doesn’t clump. When all 6 cups are added return heat back to simmer.
  7.  Cover and simmer for 30 minutes and stir every few minutes so it doesn’t burn to the bottom. (this is a good time to cook up some bacon) 🙂
  8. If you like thick soup then you can always take out some soup whisk in a little more flour and get it up to your own consistency.
  9. After the 30 minutes of so turn off the heat and let the soup cool for at least 10 minutes .
  10. Ladle into bowl and throw some chopped up bacon on top … and voila cheese and beer heaven 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s