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Beer and Cheese Soup

Beer and Cheese Soup

Antonis Achilleos enlarge

By: Liz Pearson

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

4 Servings
Prep 10 min
Cook 20 min

Ingredients:

5 tablespoons butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle amber beer, such as Dos Equis
1-1/2 tablespoons Dijon mustard
10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
Croutons, for garnish

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Use gruyère cheese in place of the cheddar.

Directions:

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

Photo How-To:

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Cut off the root end and the tough green top.
Halve the white part lengthwise
Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.

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