Le Cellier Cheese Beer Soup Food

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

CANADIAN CHEESE SOUP RECIPE

Steps:

• 1. Cut bacon into 1/4 inch pieces. This is much easier if the bacon is very cold or even a bit frozen. 2. Cook bacon is a pot or Dutch oven over medium heat until lightly browned, about 5 minutes. 3. Add onion, celery, and butter and saute for 4-5 minutes or until onion is softened. 4. Add flour and saute for a few minutes over medium heat. Whisk in chicken stock and milk. Stir consistently until you see the first bubbles forming. Turn down to low heat and simmer uncovered for about 25 minutes. 5. Remove from heat and stir in cheese, Tabasco, Worcestershire sauce, and beer. If you want a smoother texture you can use an immersion blender (I like the texture the way it is). 6. Add salt and pepper to taste and serve with chopped scallions or chives.