BEER-CHEESE SOUP
About 6 cups; 4 servings
Melt in a soup pot over medium heat:
- 6 tablespoons (¾ stick) butter
Add and cook, stirring, until tender but not browned, 8 to 10 minutes:
- 1 onion, diced
- 1 celery rib, diced
- 1 carrot, diced
Sprinkle with:
- ¼ cup all-purpose flour
Cook, stirring, 3 to 4 minutes more. Slowly whisk in:
- One 12-ounce beer (ale, lager, or pilsner)
- 2 ½ cups Poultry Stock, Chicken Broth, or other light stock or broth
Bring to a boil, whisking constantly. Reduce the heat to a simmer and cook until thickened, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot, bring back to a simmer, and stir in:
- 1 cup heavy cream or half-and-half
- 2 cups grated Cheddar (8 ounces)
- 1 teaspoon dry mustard
Reduce the heat to low and stir until the cheese is melted. Do not let the soup boil: If the soup is too hot, the oil will separate out of the cheese. Season to taste with:
- (Hot pepper sauce)
- (Worcestershire sauce)
- Salt and black pepper
Garnish with any of the following:
- Croutons
- Finely chopped smoked ham
- Minced chives
- Ground chipotle or smoked paprika