Beer-Cheese Soup
Cheesy and tangy, with a little bit of crunch, this hearty soup will warm you to your toes!
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| Carrot | 1 , peeled and finely chopped | |
| Celery stalk | 1 , finely chopped | |
| Jalapeno pepper | 1 , seeded and chopped (Optional) | |
| All | purpose flour | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk/Half | and | |
| Sharp cheddar cheese | 2 Cup (32 tbs) , shredded (extra sharp) | |
| Beer/Non | alcoholic beer | |
| Cayenne pepper | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Green onions | 2 Tablespoon , chopped |
Directions
MAKING
1. In a large saucepan over medium heat, melt butter.
2. Add in onion, carrot, celery and jalapeño, if using, and saute until the vegetable are tender.
3. Sprinkle flour over the vegetable and stir to mix.
4. In a saucepan over medium heat, add together broth and milk or half-and-half; heat through.
5. Stream the hot milk mixture in to the vegetable mixture.
6. Lower the heat and simmer the vegetable milk mixture, stirring occasionally, until soup starts to thicken, about 4 to 5 minutes.
FINALIZING
7. Add in the cheese and room temperature beer, and stir until the cheese melts completely.
8. Add in the seasoning and stir well to mix.
SERVING
9. Serve hot in a soup bowl, garnished with chopped green onions and crusty bread if desired.
TIPS
Omit jalapeno if you don’t like the soup to be spicy.
Sprinkle popcorn on top if desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 512Calories from Fat 295
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol
Sodium 803 mg33.46%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1 g4%
Sugars 8 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
