Big, baggy sweatshirts, cozy mittens and beer and cheddar soup are here to fix you up with some comfort on cold, frosty nights!

8 tablespoons salted butter

3 carrots, medium diced

3 small shallots, medium diced

2 garlic cloves, minced

2/3 cup flour, pre-sifted

4 cups vegetable broth*

1 (12-ounce) bottle of beer

1/2 cup half and half

1 cup whole milk

7 ounces grated white Cheddar cheese

8 ounces grated sharp Cheddar cheese

1/2 tablespoon Worcestershire sauce

½ teaspoon cayenne pepper

1 heaping teaspoon dry mustard

Salt and white pepper, to taste

Directions

In a 6-quart pot, melt butter over medium heat. Add the carrots, shallots, and garlic and cook until vegetables are soft, about 3-5 minutes. Add the dry mustard and cayenne pepper. Gradually add the flour, while constantly stirring to prevent lumps from forming.  Cook for additional 2 minutes to rid the flour of the raw flavor.

Reduce heat to medium low and add the vegetable broth, beer, half and half and milk. Cook for 15 minutes, stirring frequently. Add cheeses by the cup, stirring constantly until cheese melts before adding the next cup. Stir in the Worcestershire sauce, and season to taste with salt and white pepper. Use an immersion blender to puree soup to a smooth, velvety texture.

* Don't have any homemade vegetable broth on hand?! Manischewitz makes a great, healthy store bought version you can find at your local supermarket.  

photography for this recipe is by the talented esti Photography  

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