Beer Cheese Soup is the Ideal Fall Recipe

Fall weather is upon is and there is nothing more comforting than enjoying a warm bowl of soup. Sometimes it’s nice to enjoy soemthing other than the classic tomato or chicken soup. This beer cheese soup is that change you have been looking for. It’s simple and easy to make and we guarantee that you will go back for another bowl!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 8 tablespoons salted butter
  • 12 oz aged yellow cheddar, grated
  • 2 tablespoons Dijon mustard
  • 1/2 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 4 cups chicken stock, low-sodium
  • 1/8 teaspoon grated nutmeg
  • fine sea salt
  • freshly ground black pepper
  • 1 to 1 1/2 diced large carrots
  • dash hot sauce
  • 1 12-oz bottle beer, mild-flavored blond or pale ale
  • mustard oil or extra-virgin olive oil
  • fresh thyme leaves
  • 3/4 cup small-diced piquillo peppers
  • fresh goat cheese

Instructions:

  1. Get a big stockpot and set the stove to medium heat. Melt the butter, then add the peppers, carrots and 1/2 teaspoon salt.
  2. Cook the ingredients together for 5 minutes while also stirring them.
  3. Next, include the flour as well and continue cooking for 5 more minutes.
  4. Pour in the beer, half-and-half, followed by the chicken stock.
  5. Mix often and wait for the soup to start simmering.
  6. Lower the heat to medium-low and let it simmer for 15 minutes.
  7. Start adding the cheddar cheese slowly until it melts completely. Now, include the hot sauce, nutmeg, 1/2 teaspoon black pepper, lemon juice, Worcestershire sauce, and mustard.
  8. Mix again before taking the stockpot off the stove. Transfer the beer cheese soup to a blender and pulse to reach a smooth consistency.
  9. Serve it in bowls decorated with goat cheese, mustard oil, and thyme.