This creamy beer and cheese soup recipe is a classic dish, dating back to Jolly Old England. This recipe uses a premium cheddar cheese such as Fiscalini bandage-wrapped cheddar, but you can substitute your favorite cheddar cheese. Top this with homemade chive oil and fresh-made croutons for the ultimate winter comfort food.
1/2poundFiscalini cheddaror your favorite cheddar, grated or diced
12ouncebottle of Sierra Nevada pale aleor your favorite pale ale
1/2teaspoonfresh cracked pepper
Salt to tasteabout 1 teaspoon
Croutons and chive oilfor garnish
Instructions
Chop semi-frozen bacon for easier prep.
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.
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.
Cook down about 3 minutes, then add the chicken or vegetable broth, whisking in to prevent lumping.
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
Add the cubed cheese, a little bit at a time, whisking to incorporate it into the soup. You want it to melt down.
Finally, add the pale ale to the soup, slowly stirring.
Remove bay leaves, and add the salt and pepper to your taste.
Ladle into bowls and top with the chive oil and croutons.