Author Notes: This is my version of the old classic, beer and cheddar soup. I think it's better to roast your own peppers for the soup because the ones in the jar can sometimes have a bitter aftertaste. I found that the peppers added an extra depth to the soup and their sweetness really complimented the full flavored cheeses that I chose. Overall, it was a cinch to make and the flavors turned out beautifully! - TiggyBee - TiggyBee
Food52 Review: TiggyBee's spin on the classic beer and cheddar soup is a cinch to throw together, since she cleverly relies on a food processor to do the grunt work. The soup is savory and warming, and the flavors of the ale, three cheeses and roasted red peppers are in perfect balance -- ideal for a quick fall dinner or a Superbowl party. - Kristen
- 1 leek (white part only)
- 2 peeled carrots
- 3 stalks celery
- 2 cloves of garlic
- 1/2 medium yellow onion
- 1/2 stick unsalted butter
- 1/3 cup all purpose flour
- 2 cups milk
- 2 cups chicken broth
- 1 bottle of 12 oz ale (I used Sierra Nevada)
- 2 dashes worcestershire sauce
- 1 teaspoon dry mustard
- 2 pinches cayenne pepper
- 5 large roasted, seeded and peeled red bell peppers
- 1 cup grated parmigiano reggiano
- 1 cup grated extra sharp vermont white cheddar
- 1 cup grated aged gruyere
- salt to taste
- In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces.
- Melt the butter in a large soup pot, add the vegetables and sauté them over medium heat for about 5 minutes or until they are softened, stirring occasionally.
- Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes.
- Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper.
- Put the roasted red peppers in the processor and pulse them through a few times and add them to the pot, then add the cheeses, a cup at a time and stir constantly until all ingredients are nicely blended and cheese is melted. Ladle into bowls and garnish with some roasted pepitas and serve with a good baguette!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Red Pepper Recipe