Cheddar Soup
My Cheddar Soup uses beer and wine to create a rich background flavor for the Cheddar cheese.
Ingredients
- 1 cup onion -- medium dice
- 1 cup carrot -- medium dice
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- 1/4 cup salted butter
- 2 cloves garlic -- minced
- 1/3 cup dry white wine
- 1/3 cup potato flour
- 2 cups home-made chicken stock
- 1 bottle 12 Oz. beer -- (I prefer Sierra Nevada Pale Ale)
- 2 cups whole milk
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- 3 cups shredded sharp Cheddar -- I prefer the Tillamook brand
- 1 cup shredded or chopped American cheese -- (Velveeta is an alternative) 4 oz.
- 2 teaspoons cornstarch
- 1/2 teaspoon Kosher salt
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- popcorn or finishing olive oil
Instructions
- Process the onion and the carrot in a food processor fitted with a steel blade until finely chopped.
- Melt the butter in a large Dutch oven over medium heat. Add in the onion and carrot; sauté until lightly browned, 8 to 10 minutes. Add in the garlic and sauté for 30 seconds. Increase the heat to medium-high and pour in the white wine and cook off thoroughly.
- Lower the heat back to medium and stir in the potato flour; cook for 1 minute until beginning to brown. Slowly whisk in the stock, beer, and milk. Bring to a slow simmer. Simmer, uncovered, for 20 - 25 minutes, until the carrot is tender.
- Toss the shredded cheeses with the cornstarch, combining well. Purée the soup in the pot with an immersion blender. Whisk the cheese mixture, a handful at a time, into the pot. Taste the soup before adding salt as cheese saltiness varies.
- Serve with popcorn on top or a drizzle of your favorite finishing oil.
Nutrition
Calories: 330kcalCarbohydrates: 16gProtein: 15gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 587mgPotassium: 345mgFiber: 1gSugar: 6gVitamin A: 3376IUVitamin C: 3mgCalcium: 395mgIron: 1mg
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