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Alehouse Cheese Soup

Source of Recipe


Internet



List of Ingredients



• 3 Tbsp butter
  
• 1 medium onion, chopped
  
• 2 ribs celery, thinly sliced
  
• 2 medium carrots, shredded
  
• 1 bottle or can (12 ounces) dark beer
  
• 1 can (14½ ounces) chicken broth
  
• 1 cup half-and-half
  
• 1/8 tsp ground nutmeg
  
• ¾ pound sharp Cheddar cheese, shredded (3 cups)
  
• Salt and cayenne pepper to taste
  






Instructions



1. In a 3-quart saucepan over medium heat, melt butter.
   Add onion, celery and carrots and cook, stirring often, until onion is soft but not browned. Add beer and chicken broth. Bring to a boil, cover, reduce heat and simmer until vegetables are very tender, about 20 minutes.
   
   
2. Transfer mixture to a blender or food processor; blend or process until smooth. Return to pan and add half-and-half and nutmeg. Heat over medium-low heat, stirring occasionally, until soup is steaming.
   
   
3. Add shredded cheese, about 2 tablespoons at a time, whisking after each addition cheese melts, and texture is smooth. Do not allow soup to boil. Season to taste with salt and cayenne. Serve at once.
   
   Makes about 7 cups
   (4 to 6 servings)