Beer Cheese Soup
A rich and creamy soup infused with beer and cheddar cheese, perfect for cozy evenings and gatherings.
Ingredients
For the Base
- 1 tablespoon butter Unsalted
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cups chicken or vegetable broth
- 1 cup beer (lager or pale ale) Choice of lager or pale ale
- 2 cups shredded sharp cheddar cheese Use high-quality cheese
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chives or parsley for garnish Fresh
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery. Stir and cook until softened, about 5-7 minutes.
Cooking
- Pour in the chicken or vegetable broth and beer. Bring to a gentle simmer and cook for about 15 minutes.
- Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth.
- Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
Serving
- Ladle the hot soup into bowls and garnish with fresh chives or parsley.
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Notes
Pair with crusty bread or soft pretzels for dipping. For storage, cool and refrigerate in an airtight container. It can last up to 3 days in the fridge or 2 months in the freezer.