By Tracey
Wisconsin Cheddar Beer Soup
from Cook’s Country
(Note: Skip the pre-shredded bags of cheese – instead buy a block of cheddar and shred it yourself. Pre-shredded won’t melt as well or provide as much flavor. For the American cheese called for in this recipe, buy a 4 oz block from the deli (just ask them not to slice it) and shred it yourself. As for the beer, any American lager will work.)
Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 (12 oz) bottle beer
- 2 cups milk (low fat is fine)
- 12 oz (3 cups) shredded sharp cheddar cheese
- 4 oz (1 cup) shredded American cheese
- 2 teaspoons cornstarch
- popcorn, to garnish
Directions:
Add the butter to a Dutch oven and set over medium heat. Allow the butter to melt, then add the onion and carrots. Cook, stirring occasionally, until the onions are softened and both the carrots and onions are lightly browned, about 10 minutes. Stir in the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour into the pan and cook for a minute or two to eliminate the raw flavor. Gradually add the chicken broth, beer, and the milk, whisking constantly to incorporate and ensure you don’t have any lumps. Bring the mixture to a simmer then reduce the heat to low and continue simmering until the carrots are softened, about 25 minutes (be sure not to let the mixture boil).
While the soup simmers, add all of the cheese to a large bowl and sprinkle with the cornstarch – toss to coat.
When the carrots are cooked, remove the pan from the heat and puree with an immersion blender until smooth (alternatively, you could do this in a traditional blender, probably in two batches). Place the pot back on the stove top over medium-low heat. Gradually add the cheese, whisking until melted and smooth before adding more. Season to taste with salt and pepper. Serve garnished with popcorn, if desired.
