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Cheese And Vegetable Soup With Beer

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Ingredients
  Onion 1 Large, finely chopped
  Stalk celery 1 Large, finely chopped
  Carrot 1 Large, finely chopped
  Chicken stock 6 Cup (96 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Beer 12 Ounce (1 Can Or Bottle)
  Cheddar cheese 1⁄2 Pound, shredded to make 2 cups
  Minced parsley 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Salt To Taste
Directions

MAKING
1. In a saucepan, combine the vegetables and 2 cup stock.
2. Simmer for about 20 minutes until the vegetables are tender-crisp. Take pan off the heat.
3. In a large saucepan or stock pot, melt butter on a low flame.
4. Blend in flour until it makes a smooth paste (roux).
5. Gradually add remaining stock, stirring vigorously until well blended with the roux.
6. Blend in milk, beer and vegetables with cooking liquid.
7. Simmer soup, stirring constantly, until slightly thick.
8. Just before serving, add cheese, parsley and seasoning according to taste.
9. Reheat, stirring until cheese melts.

SERVING
10. Ladle soup into warm soup bowls or cups and garnish with cheese crostini on top of each serving. .
11. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

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