Spicy White Cheddar Beer Cheese Soup

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Spicy White Cheddar Beer Cheese Soup

Prep Time15
min Cook Time1 hr
Total Time1 hr 15 min

Ingredients
* 4 Tbsp. unsalted butter
* 1 cup white onion, chopped
* 1 Tbsp. garlic, chopped
* 1/2 cup celery, chopped
* 1/3 cup carrot, finely chopped
* 1 Tbsp. jalapeno, chopped (remove seeds)
* 1/4 cup AP flour
* 1 bay leaf
* 1/2 Tbsp. black peppercorns, whole
* 1 bottle / can of light beer (12 oz. lager is preferable)
* 1 cup chicken stock
* 1/2 Tbsp. caraway seeds (toasted if possible)
* small handful of fresh thyme sprigs
* 2 1/2 cups of white cheddar cheese, shredded (adjust this to your liking!)
* salt and pepper to taste
* 1/2 cup milk
* 1/2 cup half and half
* 2 (large) or 4 (small) bread bowls
* chives and chopped bacon, for garnish.

Instructions
  1. In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeƱo. Cook until veggies become very tender, about 20 minutes.
  2. Add flour, and let it cook for a few minutes. Stir continuously to avoid browning. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it.
  3. Slowly add the bottle of beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
  4. Simmer for 30 minutes.
  5. Add milk and half and half, stir to blend everything together, then bring to a quick boil. Immediately turn back down to a simmer, and allow it to simmer for another ten minutes.
  6. Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick.
  7. Strain entire contents into another large pot, and add salt and pepper to taste.
  8. Serve in a bread bowls, garnish as you please, and enjoy!
Notes
This will make two big bowls of soup, or four smaller ones - just as a note!


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