Beer Cheese Soup

BEER CHEESE SOUP

As the Fall and Winter approaches, so does the MLS Playoffs. This Beer Cheese Soup will keep CITY SC supporters warm and happy while watching the matches on TV. Or, you could get the full effect and enjoy both outside. 

Feel free to use a local Brown Ale, Pale Ale, or IPA in this recipe. I've found that Heavy Riff's Velvet Underground brown ale is the perfect St. Louis beer for this recipe.

This recipe makes about 12 servings.

Ingredients:

½ Cup Chopped White Onion

½ Cup Chopped Celery

½ Cup Chopped Carrots

3-4 Minced Jalapenos

2 Tbs Minced Garlic

4 Tbs Butter

2 Tbs Hot Sauce

½ Cup Flour

2 Cups Beer (Brown Ale. Pale Ale, or IPA)

6 Cups Chicken Broth

½ Cup Heavy Cream

2 Cups of Sharp Cheddar Cheese, Shredded

2 Cups Smoked Gouda Cheese, Shredded

1 Tbs Dijon Mustard

2 Teas Worcestershire Sauce

Salt and Pepper to Taste

Garnish:

Cooked, Crumbled Bacon

Soft Pretzel Bites

Red Pepper Flakes

Sliced Jalapenos

*This recipe is adapted from a recipe in Chile Pepper Magazine.

Directions:

1. In a large pan over medium heat, saute the onions, celery, carrots, jalapenos, hot sauce, garlic, and butter until the onions are tender (about 3 minutes).

2. Add flour and mix for one minute.

3. Add the beer and whisk until the flour has dissolved.

4. Add broth and bring to a gentle boil

5. Then add cheeses and chicken broth and reduce heat to simmer. Stir until cheese is melted.

6. Add the worcestershire sauce and dijon mustard. Also add salt and pepper to taste. Let simmer for 10-15 minutes.

7. Move the soup to a food processor and puree.

8. Serve in a soup bowl and garnish with bacon crumbles, red pepper flakes, and sliced jalapenos.

By Andy Croley