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
Test Kitchen Notes
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
—The Editors
Ingredients
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1
leek (white part only)
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2
peeled carrots
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3
stalks celery
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2
cloves of garlic
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1/2
medium yellow onion
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1/2
stick unsalted butter
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1/3 cup
all purpose flour
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2 cups
milk
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2 cups
chicken broth
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1
bottle of 12 oz ale (I used Sierra Nevada)
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2 dashes
worcestershire sauce
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1 teaspoon
dry mustard
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2 pinches
cayenne pepper
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5
large roasted, seeded and peeled red bell peppers
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1 cup
grated parmigiano reggiano
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1 cup
grated extra sharp vermont white cheddar
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1 cup
grated aged gruyere
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salt to taste
Directions
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In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces.
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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.
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Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes.
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Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper.
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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!
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