Last weekend, I watched Sandwich King for the first time. There are several recipes of Jeff’s that we’ve been wanting to try. We had blogged another recipe of his a while back and after watching this particular episode we knew we had to make Beer Cheese Soup ASAP.
As the soup was cooking I wasn’t convinced that I would try it. After all, I don’t like beer or gruyere cheese. But alas I did…by dunking garlic crostini into it of course. It was so yummy and fall-esque. I actually went for 2 slices of garlic crostini!
This recipe is screaming fall. The cheese and half and half make it thick and creamy and the beer gives it a nice bite. The gruyere was not overpowering in the least. This soup’s perfect for eating while curled up in a blanket on the couch. I so wish that was what I was doing!
Here’s what you’ll need
Start by shredding all your cheese
Add the flour and continue cooking, stirring constantly for 1 minute
Add 2 teaspooons dijon mustard and the chicken stock
Beer Cheese Soup
Ingredients
- 3 unsalted butter
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 tsp dry mustard powder
- pinch cayenne pepper
- salt and pepper
- 3 tbsp all-purpose flour
- 2 cup chicken stock
- 2 tsp dijon mustard
- 1 tsp worcestershire
- 1 bottle pale ale (we used Great Lakes Brewing Co)
- 2 cup shredded sharp cheddar
- 1 cup shredded gruyere
- 1/2 cup half-and-half
- Garlic Crostini, for serving.
Instructions
- Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and worcestershire and simmer until the vegetables are soft, about 15 minutes. pour in the beer then simmer for about 5 minutes. Use an immersion blender to puree until smooth.
- Add the Cheddar, gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
- Top with garlic crostini. Preheat oven to 400 degrees F. Cut a baguette into ½ inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.