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

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

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.

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Beer Cheese Soup

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