Beer Cheese Soup

Name: Beer Cheese Soup
Yield: Serves 4
Cuisine: United States
Ingredients: 6 oz. beer, preferably ale; Crumbled Gorgonzola cheese, to garnish; Crusty bread, for serving (optional); 1 tsp. caraway seeds, crushed; Kosher salt and freshly ground black pepper, to taste; 10 oz. shredded sharp cheddar cheese; 1 medium onion, finely chopped; ⅓ cup flour; 1¾ cups vegetable stock; 1 cup milk; 3 large shallots, finely chopped; 1 medium carrot, coarsely shredded; 2 tbsp. unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

In this riff on a popular German-by-way-of-Wisconsin soup, the traditional cheddar is cut through with piquant Gorgonzola for a zesty, luxurious finish. A slice of crusty bread on the side, and that’s all you’ll need to get through a cold winter’s night.

Ingredients

2 tbsp. unsalted butter
3 large shallots, finely chopped
1 medium carrot, coarsely

Americas
Europe
United States
Germany
Wisconsin
Winter
Vegetarian
Soup

Method

Melt butter in a 4-qt. saucepan over medium-high. Cook shallots, carrot, and onion until soft, 4–6 minutes. Stir in flour and cook for 2 minutes more. Add stock, milk, caraway seeds, salt, and pepper and simmer until soup is thickened, 8–10 minutes. Add cheddar and beer and cook until cheese is melted, 2–3 minutes. Ladle soup into bowls and top with Gorgonzola. Serve with crusty bread.