Beer Cheese Soup with Herbed Croutons

By TaratheFoodie

Ingredients

• 2 tablespoons olive oil
• 3/4 cup diced carrots
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon hot pepper sauce
• 1/16 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups chicken broth
• 1 cup Victory Brewing Company's Headwaters Pale Ale
• 1 tablespoon butter
• 2 tablespoons flour
• 2 cups milk
• 3 1/2 cups shredded sharp Cheddar cheese
• 1/2 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• herbed croutons for garnish

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat, then add the carrots, onion, and celery. After a few minutes, add the garlic. After just 30 seconds or so, stir in the hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a sauce pan over mediu heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese.

Pour the cheese sauce into the beer mixture, then continue to stir to combine. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Taste and add a bit more salt if you get a little bitterness.

Pour the soup (in batches if necessary) into a blender or food processor and blend until smooth. Return blended soup back to the pot and heat through.

Serve topped with herbed croutons (homemade or store bought)