By: Chef Laura Bonicelli
My Cheddar Soup uses beer and wine to create a rich background flavor for the Cheddar cheese. Buy your ingredients at your favorite Farmers Market!
About Cheddar Soup
There are many versions of cheese soups out there. Some recipes have a mix of cheeses; some use cheese product, some have beer, some don’t. Traditional German Beer Cheese Soup even uses eggs. For the alcohol, I decided on a combination of beer and wine. I chose not to call it beer cheese soup because my approach to the recipe is not traditional, and the soup is more about the cheese. The alcohol adds a depth of flavor, and you can taste the beer. Bear in mind that all of the alcohol does not cook-off. Therefore, the type of beer you use will have an impact. I like a pale ale a lot. It’s not too pronounced, but flavorful.
I start the soup with an onion, garlic, and carrot base that I sauté in butter. Then I add in the white wine and cook that off thoroughly. Add the potato flour; you can use all-purpose flour if you like, to make a roux. Cook the roux until it starts to brown. The roux will thicken the soup. From there, you add in the stock, beer, milk, and simmer. Finally, you add in the cheeses. Now, the American cheese is a “cheese product,” meaning made without milk. Ordinarily, cheese products don’t make my shopping list, but in this case, it rounds out the cheddar cheese and helps with the creamy texture. So, it’s on the list for now!
Of course, this is not a lite dish. Crusty bread on the side is perfect. Consider my Roasted Vegetable Sandwich or my Roasted Beet and Orange Salad for other options
I hope you love this recipe!
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
More Recipes
Roasted Butternut Squash Ravioli Filling
Take me to the lesson... Roasted Butternut Squash Ravioli Filling This recipe has a secret ingredient! Why not put cookies in your ravioli? 1 medium butternut squash2 tablespoons brown sugar1 1/2 cups grated Parmesan or Asiago2 amaretti cookies (crushed)Kosher salt...
Instant Pot Vegetarian Cassoulet
Take me to the lesson... Instant Pot Vegetarian Cassoulet Instant Pot Vegetarian Cassoulet is a hearty stew. Serve it with a crusty bread and a glass of red wine. 1 tablespoon unsalted butter1 tablespoon extra-virgin olive oil1 cup chopped leek1 cup chopped carrot1...
Pizza Sauce
Take me to the lesson... Pizza Sauce Great pizza requires a great sauce. I usually double the recipe and freeze what I don't use to have on hand. 2 15- ounce cans tomato sauce6 tablespoons grated Asiago or Parmesan cheese2 cloves garlic (finely minced)2...
Recent Comments