Horseradish Cheddar Beer Soup

By GwennW

Ingredients

• 3 tablespoons olive oil
• 2 cups (1 large) chopped onion
• 2 tablespoons minced garlic
• 8 tablespoons all-purpose flour
• 6 cups vegetable stock
• 1 (15-ounce) can roasted red peppers, drained and finely chopped
• 2 (12-ounce) bottles beer
• 3 cups (3/4 pound) sharp cheddar cheese
• 2 tablespoons prepared horseradish
• Salt and pepper
• Chopped parsley, for garnish

Preparation

Step 1

In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for additional 5 minutes. Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally. Take off heat, slowly stir in grated cheese and add horseradish, then use immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley.

Adapted from a recipe provided by Jenny Levison (aka..Souper Jenny)