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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Good for cold nights! Please use a beer that is light in flavor. Dark beer will only make the soup taste bitter. This is good with a toasted baguette. Ingredients:
4 tablespoons unsalted butter |
1/2 yellow onion, chopped very fine |
1 stalk celery, chopped very fine |
2 small carrots, chopped very fine |
1 garlic clove, minced |
1/2 cup all-purpose flour |
2 cups chicken broth |
2 cups whole milk |
12 ounces light beer |
3 cups grated sharp cheddar cheese, plus more for garnishing |
1 1/2 teaspoons kosher salt |
1/4 teaspoon black pepper |
1 tablespoon sugar |
1 teaspoon hot sauce (optional) |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump.
3. Still stirring constantly, add the broth slowly and cook until a thick paste forms, 3 minutes (if you need to use a whisk for clumps, that's okay).
4. Still stirring, slowing add the milk and then the beer. Cook until the form subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar an the hot sauce and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
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