Beer-and-Cheddar Soup PRINT

Published: February 11, 2013

Photo by Karen S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Ingredients

  • 2

    medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)

  • 2

    medium carrots, cut into 1/4-inch dice (1 cup)

  • 2

    celery ribs, cut into 1/4-inch dice (1 cup)

  • 2

    teaspoons finely chopped garlic

  • 1

    Turkish or 1/2 California bay leaf

  • 1/2

    stick (1/4 cup) unsalted butter

  • 1/3

    cup all-purpose flour

  • 2

    cups whole milk

  • 1 3/4

    cups reduced-sodium chicken broth (14 fl oz)

  • 1

    (12-oz) bottle ale such as Bass

  • 1

    tablespoon Worcestershire sauce

  • 1

    teaspoon dry mustard

  • 1

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)

  • 4

    bacon slices (3 1/2 oz total), cooked and crumbled

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Directions

Directions Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Serve sprinkled with bacon.

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