Cheddar Beer Soup

4.3(86)

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

by Epicurious·published 2005-02-28

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Servings

(4–6)

Total time

40 min

Calories / serving

—

Ingredients (16)

serves

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)leek
2 medium carrots, cut into 1/4-inch dice (1 cup)carrot
2 celery ribs, cut into 1/4-inch dice (1 cup)celery
2 teaspoons finely chopped garlicgarlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butterbutter
1/3 cup all-purpose flourflour
2 cups whole milkmilk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauceworcestershire
1 teaspoon dry mustardmustard
1 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbledbacon

Instructions (4 steps)

01Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

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02Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.