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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 tablespoons unsalted butter |
1/2 yellow onion, finely chopped |
1 stalk celery, finely chopped |
2 small carrots, finely chopped |
1 clove garlic, minced |
1/2 cup all-purpose flour |
2 cups chicken broth |
2 cups whole milk |
12 ounces beer (not dark) |
3 cups grated sharp cheddar, plus more for garnishing |
1 1/2 teaspoons kosher salt |
1/4 teaspoon black pepper |
1 tablespoon sugar |
1 teaspoon hot sauce (optional) |
1 baguette |
2 tablespoons olive oil |
Directions:
1. Heat oven to 350° F. Melt the butter in a large saucepan over medium heat. 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. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.Tip: Use a beer that's light in flavor, like a lager or a pale ale. The darker the beer, the more bitter the soup will taste.
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