Beer and Cheese Soup

This creamy beer and cheese soup recipe is a classic dish, dating back to Jolly Old England. This recipe, which is adapted from the Ahwahnee Hotel in Yosemite, uses a premium Fiscalini bandage-wrapped cheddar cheese, but you can substitute your favorite cheddar. Top this hearty soup with homemade chive oil and fresh-made croutons for the ultimate indulgence.

Beer and Cheese Soup

Serving Size: 8-10

Beer and Cheese Soup

Ingredients

  • 1/4 pound bacon, diced
  • 1 tablespoon butter
  • 1/2 cup diced onion
  • 1 tablespoon garlic-shallot puree, or 2-4 cloves minced garlic
  • 1/2 cup all purpose flour
  • 1 1/2 quarts chicken broth or vegetable broth
  • 2 cups heavy cream
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1/2 pound Fiscalini cheddar, or your favorite cheddar, grated or diced
  • 12 ounce bottle of Sierra Nevada pale ale, or your favorite pale ale
  • 1/2 teaspoon fresh cracked pepper
  • Salt to taste, about 1 teaspoon
  • Croutons and chive oil, for garnish

Instructions

  1. Chop semi-frozen bacon for easier prep.
  2. Heat stock pot on medium high heat. Add bacon and cook until crispy, about 5 minutes. Once it becomes crispy, add the butter, let melt, and then add the chopped onion.
  3. Next, add garlic puree and stir about 3 minutes, until onions are soft. Whisk in the flour to make a roux. This will thicken the soup.
  4. Cook down about 3 minutes, then add the chicken or vegetable broth, whisking in to prevent lumping.
  5. Whisk in the heavy cream, then bring mixture to a boil. Drop in bay leaves, Worcestershire sauce, horseradish and mustard. Stir it up and simmer for 20 minutes.
  6. Add the cubed cheese, a little bit at a time, whisking to incorporate it into the soup. You want it to melt down.
  7. Finally, add the pale ale to the soup, slowly stirring.
  8. Remove bay leaves, and add the salt and pepper to your taste.
  9. Ladle into bowls and top with the chive oil and croutons.

Recipe from the Ahwahnee Hotel / Yosemite CookingSessions.com

http://cookingsessions.com/beer-and-cheese-soup-recipe/