Beer Soup with Cheese
This is a zesty soup made with chicken stock, milk, and beer. The cheddar cheese gives it a smooth, sharp flavour and crisp bacon adds a smoky finish. Serve it with a crusty pumpernickel rolls and sweet butter.
Number of servings : 4
Prep time: 15 Minutes
Cooking time: 15 Minutes
Type of meal : | Soups | Soups
Special diet :
2 medium leeks, diced
2 carrots, diced
2 celery stalks, diced
2 teaspoons finely chopped garlic
1 bay leaf
1/4 cup butter
1/3 cup flour
2 cups whole milk
1 1/2 cups chicken stock
1 bottle beer (not dark)
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon salt
1 /4 teaspoon ground black pepper
1 pound grated aged cheddar cheese
3 1/2 ounces bacon, chopped and fried
1. In a nonstick skillet over medium heat, sauté the leeks, carrots, celery, garlic, and bay leaf, stirring occasionally, until tender, about 5 minutes. Reduce heat, sprinkle flour on the vegetables, and sauté 3 minutes longer, stirring to prevent browning.
2. Using an electric mixer or whisk, gradually add the milk, stock, and beer and simmer for 5 minutes, constantly stirring. Add the Worcestershire sauce, mustard powder, salt, and pepper.
3. While stirring, add handfuls of cheese in a few batches and cook until the cheese melts, but do not boil. Remove the bay leaf from the finished soup and serve with fried bacon bits sprinkled on top.