Beer Cheese Soup
0.25 cup butter
0.25 cup olive oil
1 large stalk of celery- diced
0.75 cup flour
3 cups vegetable or chicken broth
1 carrot- diced
1 Sweet pepper- diced
1 jalepeno diced - no seeds - optional
2 cups Wisconsin cheddar cheese shredded
1 can/bottle Wisconsin Beer
1 cup half and half
1 tsp salt
0.50 tsp pepper
1 onion-diced
1
Melt Butter over medium-low heat. Add olive oil. Saute onion, celery, carrots, and peppers for 5 minutes, stirring often, do not let the veggies brown. Stir in flour and cook for 2 minutes, stirring constantly over low heat. Add broth and continue to cook over medium-low heat until thick.( if you want to puree vegetables for a smooth soup, use an emersion blender at this stage.) With low heat, add the cheese slowly. When the cheese is melted, add beer and cream a little at a time. Cook over low heat until all vegetables are tender, stirring often-about 30 minutes- season with salt and pepper to taste. Garnish with popcorn or as desired.
Ingredients
0.25 cup butter
0.25 cup olive oil
1 large stalk of celery- diced
0.75 cup flour
3 cups vegetable or chicken broth
1 carrot- diced
1 Sweet pepper- diced
1 jalepeno diced - no seeds - optional
2 cups Wisconsin cheddar cheese shredded
1 can/bottle Wisconsin Beer
1 cup half and half
1 tsp salt
0.50 tsp pepper
1 onion-diced
Directions
1
Melt Butter over medium-low heat. Add olive oil. Saute onion, celery, carrots, and peppers for 5 minutes, stirring often, do not let the veggies brown. Stir in flour and cook for 2 minutes, stirring constantly over low heat. Add broth and continue to cook over medium-low heat until thick.( if you want to puree vegetables for a smooth soup, use an emersion blender at this stage.) With low heat, add the cheese slowly. When the cheese is melted, add beer and cream a little at a time. Cook over low heat until all vegetables are tender, stirring often-about 30 minutes- season with salt and pepper to taste. Garnish with popcorn or as desired.
