Weekly Winner:  Cheese! Beer! Soup!

 What’s better than soup on a chilly night?  Cheesy Soup.  And what makes cheese soup even better?  Well yes, bacon would definitely make it better but that’s a different recipe.  This time, it’s Beer!

I pulled this recipe back in the depths of winter, certain that it would get made within a week or so.  Well, life got in the way and it got tucked away – that is until a few days ago.  It was a typical chilly early spring night and the perfect time to pull this out and give it a try.  I knew we’d like it…seriously, what’s not to like?  Lots of cheese (including one of my personal favorites, smoked Gouda), beer….and a pretzel garnish.  As with many of the great recipes, this one wound up far greater than the sum of its parts.  Tasty parts for sure, but the finished product was down right decadent and luscious.  And very, very cheesy.

I’m not certain, but I think that I got this recipe from Cuisine at Home.  Regardless of where it comes from it has found a permanent home in my Soup recipe file.

Smoky Three-Cheese & Beer Soup

Makes about 8 cups

Ingredients:

4 Tbsp unsalted butter

1 cup minced onions

1/2 cup minced carrot

1/2 cup minced celery

1 Tbsp minced fresh garlic

1/3 cup all-purpose flour

2 cups chicken broth

2 cups whole milk

1 bottle lager beer

14 oz sharp white Cheddar, shredded

8 oz smoked Gouda cheese, shredded

1 Tbsp cornstarch

2 oz cream cheese, cubed and softened

1 Tbsp Dijon mustard

1 tsp Worcestershire sauce

1/8 tsp smoked paprika

salt, black pepper, and Tabasco sauce to taste

Pretzel nuggets

Procedure:

  1. Melt butter in a large pot over medium-high heat.  Add onions, carrot, and celery; cook until onions soften and begin to brown, 7-9 minutes.  Add garlic and cook until fragrant, 1 minute.
  2. Stir in flour and cook 2 minutes, stirring often.  Slowly whisk in broth, milk and beer.  Bring mixture just to a boil; reduce heat to medium and simmer until vegetables are very soft, about 20 minutes.
  3. Off heat, puree soup with a handheld blender.  Return soup to stove top over medium-low heat.
  4. Toss cheddar and gouda with cornstarch.  Whisk cheese mixture into soup, by the handful, making sure the cheese is melted before adding more, then whisk in cream cheese until melted.
  5. Off heat, stir in Dijon, Worcestershire, and paprika; season soup with salt, pepper, and Tabasco.  Garnish each serving with pretzel nuggets.
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