Beer and Cheese Soup
Aside from the fact that this is a classic, its just pretty dog gone good. So what we have for this edition (doesn’t that sound official… ok maybe not) is a bit o’ soup, beer and cheese soup when you get down to it. You could go out and get a few beers just for this or, like me, you could just use what you have on hand already. As a note, in case you were wondering, the hoppiness of the dark IPA comes through quite nicely. If you aren’t a fan of huge hops in your food you might want to go with something a bit softer, a dopplebock would work great.
1 medium onion (diced)
2 Carrots (diced)
1 stalk celery (diced)
2 cloves garlic (finely chopped)
2 Bay leaves
3 cups Chicken stock
2 cups milk
1 12oz beer of choice (my cascadian dark worked out quite well)
2 cups cheese (I like cheddar jack for this)
1/4 -1/2 cup flour (depending on how thick you want the soup to be)
1/4 cup of oil (more if you use extra flour)
Saute the veggies in the oil till soft and the onions are translucent (this is known as sweating the veggies).
Add the flour to create the roux, cooking till very lightly browned. Add the beer to deglaze and then the chicken stock mixing to break up any clumps and ensuring the roux is evenly distributed. Allow to come to a boil, stirring and scraping the sides and bottom of the pan (to prevent scorching). After it has come to a boil add the milk and allow it to heat through. Finally take the mixture off the heat and slowly add in the cheese mixing each addition till it is throughly melted. After the cheese add in the sausage.
Soups are always better the second day but you could just as well eat this the same day you make it.
I do believe it is now time for a pint and a bowl of soup.
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