Beer and Cheese Soup

Courtesy of Alvin from Oakland...


Two things that make up my Saturday nights. Who knew
they could be blended together into a savory soup?!? Here's the recipe
for Beer Cheese Soup I just made. I've read some recipes wherhe they
puree the veggies after they sautee. Me...I'm a simple, low maintenance
kind of guy. I like the chunkiness to the soup. To each his own...

Here it is (with added comments):

* 1 C. butter
* 1 C. chopped celery (chop, mince, etc to your own liking)
* 1 C. chopped carrots
* 1 C. chopped onion
* 1 C. flour (for a thicker soup. If you want a soupier consistency
use 1/2-3/4 C)
* 8 C. Vegetable (or Chicken) broth
* 12 oz (that's 1 can or bottle to you and me) of beer. (You *MUST*
save the last sip for the cook(s)! First time I made it, I used Coors
Light, second I used New Castle. The New Castle batch turned out darker
in color and a bit sweeter. The choice is totally up to you)
* 2 C. shredded cheese (traditionally a sharp cheddar. If you're
cheesy like me I put in 3 C. I used Monterey Jack last time. Any
cheese is good).
* Freshly grated Parmesan cheese (to top it all off)

* (optional) 1 teaspon dry mustard (I tend to not add this, but only
because I never have it in the apartment)

In a large pot, melt butter over medium heat. Add all the veggies and
saute until tender (but not cooked). Add the broth while GRADUALLY
stirring in flour. (I tried dumping the whole thing in, it left small
globules of flour in the final pot which had the consistency of soft
tapioca). Bring to a medium boil for about 10-15 minutes. Keep
stirring to prevent flour sticking to the bottom of the pot.

Reduce heat to low. Pour in the beer, making sure to save the last sip
for yourself! If you don't the soup will turn out bad. Slowly stir in
the cheese. Simmer for 20 minutes (less if you want to get a buzz from
the soup. The last batch I made, I think it did give me a buzz.)

Top with Parmesan cheese!


Say Yum! Recipe Modifications:


We added the flour after the veggies were tender and stirred
vigorously until the flour had cooked to the point of forming a very, very
thick paste, almost dough like consistency. We then added the broth while
stirring constantly to avoid the flour becoming lumpy.

After I reread Alvin's recipe, I realized he did mention that some folks like to puree
the soup so it becomes smooth. We used our electric handblender and did that before we added the beer.
We used 3 c of sharp cheddar cheese, and threw in some regular and spicy monterey jack
we had on hand.