Chef Pachuco's Bad-Ass Wisconsin Beer Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Coming from Wisconsin, I am well aware of the tradition of consuming beer and eating cheese. Why not combine these together? There are other recipes out there, but if you are throwing a Super Bowl party, or a pay per view party for the guys, this one is sure to please, and impress. After prepared, I suggest, for plating purposes, placing more shredded cheese on top of each bowl when serving. Ingredients:
2 cups carrots, diced |
2 cups onions, diced |
2 cups celery, diced |
2 cups potatoes, diced |
3 garlic cloves, minced |
1 1/2 teaspoons hot sauce (i use frank's red hot) |
1/4 teaspoon cayenne pepper |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
4 1/2 cups chicken broth |
3 cups dark beer (i use negra modelo) |
1/2 cup butter |
1/2 cup flour |
6 cups half-and-half |
9 cups sharp cheddar cheese, shredded |
1 3/4 tablespoons dijon mustard |
1 tablespoon worcestershire sauce (i use a-1 steak sauce, but it won't let me type it that way) |
1 1/2 teaspoons dried mustard |
Directions:
1. In a large saucepan over medium heat, stir together carrots, potatoes, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
4. Top with more shredded cheese for plating purposes and additional flavor.
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