Beer Cheese Soup

Suggested song to play while cooking: Don’t, by Ed Sheeran

Last week, I waited in agony for my workday to be over. My leg pumped up and down, my fingers clicked in agitation across the keyboard. I knew what was waiting for me at home.

Finally the clock struck the anointed hour and I dashed off (or dashed as much as possible on a 45 minute subway ride), and tore open the lovely brown box sitting on my coffee table.

My ladle had arrived!

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Now I know a ladle seems anticlimactic. You were expecting something pretty spectacular, weren’t you? Let me explain: this ladle is no ordinary ladle. This ladle is a bright turquoise color, in the shape of Nessie, the Loch Ness Monster. The handle is the beast’s long neck, folding over at the top to form his face with little eyeholes. The spoon is his round belly, and underneath poke out four tiny feet. In short, it’s fucking adorable.

I ordered this ladle a while ago, but alas the great being was on back order and I had to wait two whole months.

Understandably, once it arrived I could not wait to set my mythical beast in motion, and I knew exactly which soup I wanted to try it out on: Beer Cheese Soup. My main reason? The golden color of the soup would look awesome with the ladle. But also, this recipe is damn delicious.

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This delicious soup was found in one of my mother’s many Chili Pepper magazines, and boy does it pack a punch. It’s spicy, zesty, cheesy, and pairs almost too well with toasted garlic bread. And as I always say, dear Sporkers, take any measurement of cheese as the minimum requirement.

Beer Cheese Soup

Ingredients
¼ cup onions, diced
¼ cup celery
¼ cup carrot
2 jalapeños
2 garlic cloves
2 tablespoons butter
1 tablespoon hot sauce (I use Cholula)
1 cup brown or pale ale beer (I used Magic Hat Number 9, which is an apricot beer)
3 cups chicken broth
½ cup heavy whipping cream
2 cups shredded cheese (ha just two cups, amateurs)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce

Instructions

In large pan over medium heat, sauté onions, celery, carrots, jalapeños, garlic, butter, and hot sauce until onions are tender. Add the flour to the veggies and mix well.

Add beer and whisk until all the flour has dissolved. Add broth, bring to a gentle boil.

Once broth begins to boil, reduce heat to low. Add heavy whipping cream and cheese, stirring often.

Allow cheese to melt completely, then add mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often. Add salt and pepper to taste (careful with the salt, especially if you’ve used salted butter).

Transfer to food processor (I used my wonderful Ninja Blender), and purée until smooth.

Garnish with Jalapeño and accompany with toasted garlic bread if desired.

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I’ll admit, it was a little hard to scoop with four tiny feet sticking out the bottom of the ladle, but still, I think the soup tasted a little more magical for it.

 Post and Photos by Shannon Moloney. Recipe from Chili Pepper magazine.

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