(Norsk oppskrift, klikk her: Øl- og Cheddar Suppe)
I’d like to shout out “All beer lovers unite”, but fact of the matter is that you don’t even have to like beer to thoroughly enjoy this soup. The combination of the beer and the cheddar cheese is to die for. I may be an above average soup-enthusiast, but this one immediately made its way to the top 5. You just must try it – it is soooooooooo good!
Beer Cheddar Cheese Soup
A tasty soup perfect for game night.
- 3 tablespoons olive oil
- 1yellow onion, chopped
- 1 large carrot, sliced into thin rounds
- salt and fresh ground pepper, to taste
- 1 garlic clove, minced
- 4tablespoons butter
- 1/3- cup (35 gram) all-purpose flour
- 3 cups (800 ml) vegetable broth
- 1 bottle (12-ounces) (350 ml) beer (do not use dark beer – the soup will be bitter)
- 1/2- cup (120 ml) heavy cream
- 1bay leaf
- 1 bag (8-ounces) (225 gram) shredded cheddar cheese
- chopped fresh parsley for garnish
Heat olive oil in a large heavy pot over medium heat. Add onion and carrots to the pot and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender; about 6 to 8 minutes. Add garlic and cook for 1 minute, or until fragrant.
Add butter and stir until melted. Add flour and cook, stirring constantly until well blended. Stir in broth, beer, and heavy cream. Add bay leaf and cook over high heat and bring soup to a boil.
Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10 to 12 minutes. Slowly stir in the cheese. Remove from heat and cover with a lid; set aside for 5 minutes. Remove lid and stir and discard bay leaf.
Transfer soup to a blender (or use a stick blender) and purée until completely smooth. Season to taste.
Ladle into bowls, garnish with chopped fresh parsley and serve with good bread.