Recipe number to 2 to rid my house of weird beer I don’t want to drink!
Cheddar Beer Soup
- 2 cups chopped onion (about 2 medium)
- 2 garlic cloves, minced
- 1 (12-ounce) bottle beer – harp lager
43 cups fat-free, less-sodium chicken broth, divided
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided2 cups fat free milk 1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
- 1 1/4 cup shredded mild cheddar cheese (bad choice, get the good cheese!)
- 1/4 teaspoon freshly ground black pepper
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
Immersion blend the onion, beer and broth mixture. Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth.
I added some red pepper flakes and a smidge of cayene to add a little kick! And i had some left over corn i threw in too!
And with the left over tonight we tossed some shrimp with some “Chimayo Chorizo Sausage Spice” from Savory Spice Shop put it on the grill and then tossed it in the soup – and WOW! Yeah!
Lessons learned – for cheese soup definitely go with a light beer and a good tasteful cheese.