Wisconsin Cheddar Beer Soup

Ingredients

• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1 medium onion, diced 1 medium onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 cups (473ml) chicken or vegetable broth 2 cups (473ml) chicken or vegetable broth
• 2 cups (473ml) beer (preferably a lager or ale) 2 cups (473ml) beer (preferably a lager or ale)
• 2 cups (473ml) whole milk 2 cups (473ml) whole milk
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups (454g) shredded smoked cheddar cheese 4 cups (454g) shredded smoked cheddar cheese
• Salt and black pepper, to taste Salt and black pepper, to taste
• Crispy bacon bits, for garnish Crispy bacon bits, for garnish
• Chopped fresh chives, for garnish Chopped fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 19g)
• Carbohydrates: 16g (Sugar: 6g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
2. 2.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
3. 3.
   Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the beer and stir until well combined.
4. 4.
   Reduce the heat to low and add the milk, Dijon mustard, Worcestershire sauce, smoked paprika, dried thyme, and cayenne pepper (if using). Stir well to incorporate all the ingredients.
5. 5.
   Gradually add the shredded smoked cheddar cheese, stirring constantly until melted and smooth.
6. 6.
   Simmer the soup on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
7. 7.
   Season with salt and black pepper to taste.
8. 8.
   Ladle the soup into bowls and garnish with crispy bacon bits and chopped fresh chives.

Treat your ingredients with care...

• Smoked Cheddar Cheese — Opt for a high-quality smoked cheddar cheese to enhance the smoky flavor of the soup.
• Beer — Choose a lager or ale that complements the flavors of the soup. Avoid using overly hoppy or bitter beers, as they can overpower the dish.

Tips & Tricks

• For a thicker soup, you can increase the amount of flour used in the recipe.
• If you prefer a milder flavor, reduce the amount of smoked paprika and cayenne pepper.
• Serve the soup with crusty bread or pretzel rolls for a complete meal.
• If reheating leftovers, add a splash of milk or broth to maintain the desired consistency.
• Experiment with different types of beer to discover your favorite flavor combination.

Serving advice

Serve the Wisconsin Cheddar Beer Soup hot in individual bowls. Garnish each serving with crispy bacon bits and chopped fresh chives for added flavor and visual appeal. Accompany the soup with a side of crusty bread or pretzel rolls for a satisfying meal.

Presentation advice

Present the Wisconsin Cheddar Beer Soup in a rustic-style bowl, allowing the vibrant golden color to shine through. Sprinkle some chopped fresh chives and crispy bacon bits on top for an enticing presentation. Pair it with a glass of beer or a refreshing beverage to complete the experience.