Wednesday, 26 February 2014

Beer Cheese Soup

Yeah.  I don't really even know what to say.

On the plus side - for most of the days the high is over -20 degrees C!

OMG that's so pathetic.  *Insert crying face here*

More soup - it's all that will get us through.  Soup.
In a large pot, melt some butter.

Add onions and chopped carrots and cook until tender.

And garlic.

Then add flour.

Then the milk.

Then the chicken broth goes in.

This is the part where you should add the beer.  Do that now.  I did - I swear.
Let that cook until thickened stirring constantly while you add some cornstarch to a large bowl.

Shred the cheddar and the American cheese (also known as Kraft Singles - we covered that in a previous post) and toss with the cornstarch.

Add by the handful to the milk mixture.
Once melted and combined, blend the soup in batches in a blender or food processor until smooth.  You could also use an immersion blender if you happen to have one.

Serve.  Topped with a little popcorn.

I know you think it's weird - but trust me - it's good.  And pretty traditional for this kind of soup.

And trust me - you're going to LOVE it.  It's rich, and hearty, and stick to your ribs delicious, delicious, delicious.

I used a Molson Canadian, but you could really use any kind of beer that you want - it'll most likely change the flavor somewhat - so that is totally up to you.

It's the perfect comfort for the never-ending Winter we're stuck in.  Add a super-duper soft bun to soak up any bits of soup you haven't licked from the bowl and you have an amazing meal.

Be forewarned, this soup is not healthy or low-fat by any means.

But I LOVED it and will make it over and over.  It's worth every decadent bite.

Once again, the ever amazing Tracey at Tracey's Culinary Adventures hits one out of the park.  Tracey has been on a hiatus since January and we miss her like crazy.

With lows this weekend forecast to be -30 degrees C - just do this soup.  Just do it.

xoxo - Heather

Cheddar Beer Soup

4 Tablespoons unsalted butter
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
12 ounces beer
2 cups milk
12 ounces (3 cups) cheddar cheese (I used medium)
4 ounces (1 cup) American cheese (aka Kraft Singles)
2 teaspoons cornstarch
Popcorn for garnish (if desired)
  1. In a large pot over medium heat, melt the butter.
  2. Add the onion and carrots and cook, stirring constantly, until the onions are softened and everything is lightly browned.  This should take about 10 minutes.
  3. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  4. Sprinkle the flour over top of everything, stir together and cook out the raw flavor of the flour, about two minutes.
  5. Gradually add in the chicken broth, beer, and milk, whisking constantly so everything combines well and there are no lumps.
  6. Heat to a simmer, reduce the heat to low and continue simmering until the carrots are softened, about 25 minutes.  Make sure the mixture doesn't boil.
  7. In a large bowl, combine the cheddar and American cheese and sprinkle the cornstarch over top.  Toss to coat.
  8. When the carrots are softened and cooked through, remove the pan from the heat and use an immersion blender to puree the mixture.  (A traditional blender or food processor can also be used if an immersion blender is unavailable, just puree in batches and return to the pot when done.)
  9. Return the pot to the stovetop over medium-low heat.  Add the cheese a handful at a time, stirring until the cheese is melted and combined before each addition.
  10. Serve topped with popcorn if desired.
Source:  Tracey's Culinary Adventures

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