(KMSP) Minneapolis - As the temperature drops, warm up before your next big game with a fall favorite: beer cheese soup.
Nordic Food Geek Patrice Johnson stopped by Good Day with a recipe sure to please any football fan.
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Warm up your next tailgate with this beer cheese soup recipe
As the temperatures drop, warm up your tailgate with this tasty recipe from the Nordic Food Geek.
Beer Cheese Soup (Serves 6)
Ingredients:
- 4 to 6 tablespoon butter
- 1 yellow or white onion, chopped
- 2 celery stalks, chopped
- 1/2 red or yellow bell pepper, chopped
- 1 1/2 carrots, chopped
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 12 ounces beer
- 1 1/2 cups half-n-half
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons maple syrup
- 12 ounces sharp cheddar, grated
Directions:
- In large Dutch oven, melt butter over medium high heat. Add onion, celery, bell pepper, and carrots and saute, stirring frequently, until vegetables are just beginning to soften, about 5 minutes. Add garlic and a pinch of salt and pepper and cook an additional minute. Add flour and stir until all vegetables are coated and flour begins to smell nutty, about 3 to 5 additional minutes, lowering temperature if flour browns too quickly.
- Add chicken broth, beer, and half-n-half and bring soup to a gentle simmer. Simmer 15 minutes.
- Stir in mustard, Worcestershire, maple syrup, and cheese. Remove from heat and use an immersion blender to puree (Alternatively, work in small batches to puree mixture in a food processor or blender.). Season to taste with salt and pepper. Garnish with nutmeg, fresh thyme (or dill), and a squeeze from fresh lemon half.