With Shavuoth fast approaching what better than a delicious dairy soup? From Pam Reiss‘ Soup – A Kosher Collection:
Beer Cheese Soup
- 1/2 small yellow onion, peeled and finely chopped
- 1 small carrot, peeled and finely chopped
- 2 tbsp olive oil
- 3 cups beer
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 cup half and half
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb grated cheddar cheese
- 1 cup, air popped popcorn for garnish
Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler than a dark beer. It’s a rich soup, so go easy!
Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.
Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.
In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.
Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated
Serve the soup with popcorn for a garnish.
Enjoy, gentle reader, enjoy!
Soups as Comfort Food – Part 3 [Gratinee Lyonnaise (Lyon-style Onion Soup)]