Cheddar Cheese and Beer Soup
Cheddar Cheese and Beer Soup
By Cap'n RonPublished:
- 2 Tablespoons, Butter
- 1 Large, Onion, minced
Roux: - 3 Tablespoons, Butter
- 3 Tablespoons, Flour, bread flour is preferred
- 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe
- 2 Cups, Chicken Broth
- 12 Ounces, Sam Adams, Boston Lager, My Favorite
- 1 Tablespoon, Beef Soup Granules
- 1 1/2 Cups, Milk
- 1/2 Cup, Heavy Whipping Cream
Cornstarch Slurry, if Needed
- 2 Tablespoons, Cornstarch
- 2 Tablespoons, Water
- 1 Pound, Extra Sharp Cheddar Cheese
Garnish, if Needed
- Finely Grated Cheddar Cheese
- Chopped Chives
- Crumbled Bacon
1. Place two Tablespoons of the butter into a pot, and turn the heat to med / high.
While the butter is melting, you've got time to mince the onion.
2. Set the minced onion into the pot, and cook, stirring every now and then until the onions are soft, 5 - 7 minutes.
3. Now it's time to make the Roux: Melt 3 more tablespoons of bitter with the onions, then add the flour one tablespoon at a time, and stirring it into before adding the next.
Cook at medium heat for about 10 minutes, stirring every 3 - 5 minutes. The Roux will slowly darken, and begin smelling nutty. The darker it gets the more nutty the smell will be. This will add a lot of flavor to your soup.
Finally add the Butt Kickin' Blacken and stir it in. Let this cook another 2 minutes, or so, while you get the liquids ready.
4. Stir in the liquids, turn the heat back up to med / high, and watch it. You've got to be near it because the milk will easily foam up and boil over. I would have taken a picture of mine boiling over, but it all happened too quickly.
A Dark Roux doesn't thicken as well as a lighter colored Roux does, So, if it's still not thick enough, make up a slurry of 2 tablespoons Cornstarch along with about 3 tablespoons of water. Add this to the pot half at a time, being sure to bring it back to a boil before adding any more. You want the soup to be just under how thick you'll want to serve it.
5. While the soup is thickening, it's time to slice or grate, the cheese. Take the pot off the heat, and add the cheese, a little at a time to let it melt before you add more.
Ron's Note:
Be sure that you never bring the soup back to a boil after you've added the cheese, or the cheese will separate. And there's no fix for it.
6. To serve:
Ladle the soup into a bowl, and garnish with some finely grated cheese, or chives, or crumbled bacon. Or, all of the above!
I served it with some chives, Cheese, and a side of Garlic Bread.
While the butter is melting, you've got time to mince the onion.
2. Set the minced onion into the pot, and cook, stirring every now and then until the onions are soft, 5 - 7 minutes.
3. Now it's time to make the Roux: Melt 3 more tablespoons of bitter with the onions, then add the flour one tablespoon at a time, and stirring it into before adding the next.
Cook at medium heat for about 10 minutes, stirring every 3 - 5 minutes. The Roux will slowly darken, and begin smelling nutty. The darker it gets the more nutty the smell will be. This will add a lot of flavor to your soup.
Finally add the Butt Kickin' Blacken and stir it in. Let this cook another 2 minutes, or so, while you get the liquids ready.
4. Stir in the liquids, turn the heat back up to med / high, and watch it. You've got to be near it because the milk will easily foam up and boil over. I would have taken a picture of mine boiling over, but it all happened too quickly.
A Dark Roux doesn't thicken as well as a lighter colored Roux does, So, if it's still not thick enough, make up a slurry of 2 tablespoons Cornstarch along with about 3 tablespoons of water. Add this to the pot half at a time, being sure to bring it back to a boil before adding any more. You want the soup to be just under how thick you'll want to serve it.
5. While the soup is thickening, it's time to slice or grate, the cheese. Take the pot off the heat, and add the cheese, a little at a time to let it melt before you add more.
Ron's Note:
Be sure that you never bring the soup back to a boil after you've added the cheese, or the cheese will separate. And there's no fix for it.
6. To serve:
Ladle the soup into a bowl, and garnish with some finely grated cheese, or chives, or crumbled bacon. Or, all of the above!
I served it with some chives, Cheese, and a side of Garlic Bread.