Friday, January 16, 2009

Cheddar Cheese and Beer Soup with Garlic Toast

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cheddar beer soup

I had this recipe page in my pile of "to cook" for far too long. It is from an old issue of Real Simple magazine, and when I say old, I mean about three or four years, when I used to buy the magazines. I don't do that anymore, Andrew has convinced me that buying magazines is an expensive habit. Besides, many of the magazine's contents these days can be easily found on the web (in fact I found this recipe's link on the magazine site).

This soup was really good. I made it on a cold and rainy day and it felt like the perfect thing to have. I wanted to use some white sharp cheddar but couldn't find any so I made it with the yellow one, still sharp though. What I liked most about this soup is that it is kind of creamy because of the cheese, but it also has pieces of vegetables for you to sort of bite on. The beer taste is very subtle (use a very light beer, please), but you can certainly taste a little bitterness from it. It is a good combination. I hope you'll like it.

Cheddar and Beer Soup Recipe:

adapted from here

serves 4

You will need:

4 tablespoons of unsalted butter

1/2 onion, chopped

1 stalk of celery, chopped

1 large carrot, chopped

1 garlic clove, minced

1/2 cup of all-purpose flour

2 cups of vegetable broth

2 cups of whole milk

1 12 oz bottle of light beer

3 cups of grated sharp cheddar

1 1/2 teaspoon of salt

1/4 teaspoon of pepper

1 tablespoon of sugar

Heat a large pot over medium heat and melt butter. Add the onions and cook until translucent, about 10 minutes. Add celery and carrots and cook for another 5 minutes or so, stirring occasionally. Add garlic and cook for a minute more.

Add the flour, stir quickly and add the broth. Keep stirring while adding the milk and beer. Bring it to a gentle boil, soup should thicken slightly. Add the cheese and season the soup the salt and pepper. Simmer for about 15 minutes, stirring occasionally to dissolve the skin that forms on the surface.

Top it with come more grated cheese and serve it hot with garlic toasts.


To make the garlic toasts, place bread slices (any kind you want) in a preheated 350 degrees oven for 10 minutes. Remove and rub a peeled garlic clove on the toasted slices.


Anonymous said...

I think that this exact recipe is in my "to cook" pile too...I think you've inspired me to make it when I return to the States (and cheddar is easy to find and inexpensive)!

You take beautiful photos, by the way!

Rita said...

Thanks Mindy!

Lori said...

Yum! I love the combo of beer and cheese. Beer cheese as a cracker spread is really big in central KY. I love it as a soup too. Thanks for this recipe!

Anonymous said...

cheddar cheese and beer!!! yum! i will have to give this a try!

Rita said...

Lori - I like this combo too, in many ways.

Tasty Trends - I think you'll like it!

Anonymous said...

Hi Rita, our mutual friend Regina pointed me to your blog... my mouth is watering, I can't wait to try some of your recipes (my wife and I are vegetarians). Thanks for posting them! :-)

Rita said...

Mauro - welcome! I hope you find lots of yummy vegetarian recipes here. They make for about 90% of the posts.

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