Minnesota Cheddar Ale Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup! Ingredients:
4 tablespoons butter |
1 cup diced leek |
1/2 cup diced carrot |
3 teaspoons minced garlic |
1 lunds & byerly's bay leaf |
1/4 cup flour |
1 cup whole milk |
1 (12 ounce) bottle pale ale |
2 cups heavy whipping cream |
1 tablespoon worcestershire sauce |
1 tablespoon spanish smoked paprika |
1 teaspoon sea salt |
1/2 teaspoon fresh ground pepper |
1 lb baby cheddar cheese, shredded |
1 cup coarsely crushed pretzel |
Directions:
1. In large saucepan, melt butter over medium heat.
2. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
3. Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
4. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
5. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
6. Discard bay leave.
7. Spoon into bowls and garnish with crushed pretzels.
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