Warm up with this Beer Cheese Soup

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Warm your soul with this Beer and Cheese Soup. — Photo by Marnely Murray

Now that the temperatures have slightly dropped and we’re coming to terms with the absence of an endless summer, the recipes in my kitchen have slowly evolved. Gone are the juicy summer tomatoes, being replaced by gorgeously vibrant fall squash. Say adios to basil and hello to warm spices like cinnamon and nutmeg. I definitely understand how some of us want to hold onto summer for as long as possible, but growing up on a Caribbean island, where it was a perfect beach day whether it was January or August, has made me appreciate the seasons. I welcome the warm color scheme, the crisp air (read this to me again in February and I’ll probably be singing a different tune), and the spiced everything.

As fall nears, the biggest change in my household is that I become a soupmaking machine. On a weekly basis, two to three soups rotate for our small family of two (my husband and I, although this is the season I convince him to let me get a turtle). And I don’t ease into the season with broth-based soups; I dive into the creamiest, richest soups in my portfolio, like this Beer Cheese Soup, which is best when made with any of the locally brewed beers like Bad Martha’s Black Lager or Offshore Ale’s Beach Road Brown Ale.

This Beer Cheese Soup is a great recipe to cook up for a simple weekend meal alongside a crusty slice of bread. It’s even better when you double this recipe and freeze it in portions for quick lunches throughout the workweek.

Beer Cheese Soup

Serves 4 to 6

2 Tbsps unsalted butter

2 small yellow onions, finely diced

4 stalks celery, finely chopped

2 large carrots, peeled and finely chopped

4 cups dark beer

4 cups chicken or vegetable stock

2 cups light cream

3 Tbsps cornstarch

16 oz. cheddar cheese, shredded

In a medium-size pot, melt the butter over medium-high heat and sauté the onions, celery, and carrots for about 10 minutes. Add the beer and stock, simmering for another 20 minutes.

In a separate large pot, simmer the cream and quickly whisk in the cornstarch. Add the shredded cheese and whisk until the cheese melts.

Add the simmered beer/stock while whisking in the melted cheese mixture. Cook for another 10 minutes, and serve hot.