Beer Cheese Soup with Garlic Butter Crostini

• 3 tablespoons unsalted butterbutter
• 2 carrots, finely dicedcarrot
• 2 stalks celery, finely dicedcelery
• 2 cloves garlic, mincedgarlic
• 1 small onion, finely dicedonion
• 1/2 teaspoon dry mustard powdermustard-powder
• Pinch cayenne pepperpepper
• Kosher salt and freshly ground black peppersalt-and-pepper
• Kosher salt and freshly ground black peppersalt-and-pepper
• 3 tablespoons all-purpose flourflour
• 2 cups chicken stockchicken-stock
• 2 teaspoons Dijon mustarddijon-mustard
• 1 teaspoon Worcestershire sauceworcestershire
• 1 bottle pale ale, such as Pabst Blue Ribbon
• 2 cups shredded sharp yellow Cheddarsharp-cheddar
• 1 cup shredded gruyeregruyere
• 1/2 cup half-and-half
• Garlic Butter Crostini, for serving, recipe followscrostini
• 1/2 baguette, sliced into 12 thin slices on the diagonalbaguette
• 3 tablespoons unsalted butter, softenedbutter
• Kosher saltsalt
• 1 clove garlicgarlic

1. 01Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer.
2. 02Heat a grill pan over medium heat. Brush the baguette slices on both sides with the butter and sprinkle with salt. Grill the slices on both sides until grill marks form, about 3 minutes per side. Rub the slices with the garlic.

Calories

572 kcal

Protein

23 g

Fat

36 g

Saturated fat

21 g

Carbs

30 g

Fiber

2 g

Sugar

5 g

Sodium

890 mg

Cholesterol

105 mg

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