Beer Cheese Soup

Lunch / Dinner

Beer Cheese Soup

This soup is another excuse (as if you needed one!) to put beer, cheese, and brats together. And it doesn’t even have to be game day. You can’t go wrong with Beer Cheese Soup, but the key to a great one is balance. The powerful flavors of beer and cheese have to meet in the middle. For this one it’s best to use a German lager (such as Heineken), which is somewhat mellow, to match the intensity of the sharp Cheddar cheese.

Makes

6 cups

Total Time

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Ingredients

MELT:

STIR:

ADD:

Soup Tip

Boiling will cause cheese to curdle (separate into solids and fats). So it’s important to never let the soup come to more than a gentle simmer once the cheese has been added. And, to avoid a grainy texture, add the Cheddar by the handful, stirring until melted before adding more.

Instructions

Melt butter in a pot over mediumlow heat until foamy. Add onions, celery, and carrot; sweat until vegetables soften, 10 minutes.

Stir flour, paprika, and dry mustard into vegetable mixture. Increase heat to medium and cook 12 minutes, stirring often.

Add beer and simmer until thickened. Stir in broth, Worcestershire, and Tabasco; bring to a boil, then reduce heat to medium, and simmer soup 5 minutes.

Whisk in milk, Cheddar, and cream cheese, stirring constantly until smooth. (Do not boil or soup may curdle.)

Stir in parsley; season soup with salt. Serve with Sausage-Pumpernickel Skewers, if desired.

Nutritional Facts

Nutritional Facts

Per cup

Calories: 571

% Daily Value*

Total Fat 45g 69%

Saturated Fat 27g 135%

Cholesterol 130mg 43%

Sodium 624mg 26%

Carbs 14g 4%

Protein 21g

*Percent Daily Values are based on a 2,000 calorie diet.

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