Vermont Cheddar Cheese And Beer Soup Recipe

Name: Vermont Cheddar Cheese And Beer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 to 3 cups diced onions, from 2 to 3 onion; 1 to 2 cups diced celery, from 4 to 5 stalks; 2 cups diced carrots, from 4 to 5 carrots; 2 cups diced red bell pepper, from 1 to 2 peppers; 2 cups diced, peeled red potato, from 4 to 5; 2 teaspoons kosher salt, plus more to taste; 3 tablespoons Dijon mustard; a few sprigs of thyme; 6 cups water, vegetable stock or chicken stock, homemade is best; 12 ounces beer; 3.5 cups milk, 2% or whole; 4 cups grated cheddar cheese, about 1 lb.; 2/3 cup flour; Dash Worcestershire; Dash hot sauce; fresh cracked pepper to taste; bread for serving

Servings: persons

1/4 cup olive oil
2 to 3 cups diced onions, from 2 to 3 onion
1 to 2 cups diced celery, from 4 to 5 stalks
2 cups diced carrots, from 4 to 5 carrots
2 cups diced red bell pepper, from 1 to 2 peppers
2 cups diced, peeled red potato, from 4 to 5
2 teaspoons kosher salt, plus more to taste
3 tablespoons Dijon mustard
a few sprigs of thyme
6 cups water, vegetable stock or chicken stock, homemade is best
12 ounces beer
3.5 cups milk, 2% or whole
4 cups grated cheddar cheese, about 1 lb.
2/3 cup flour
Dash Worcestershire
Dash hot sauce
fresh cracked pepper to taste
bread for serving

1
In a large pot over high heat, heat the olive till it shimmers. Add the onion, celery, carrots, and peppers, immediately turn the heat down to medium or lower, season with a teaspoon of kosher salt, and saute the vegetables until soft, about 15 minutes.
2
Add the mustard and thyme sprigs and stir until the vegetables are coated in the mustard. Add the potatoes, stock, another teaspoon of salt, and simmer until potato is soft, about 10 minutes. Add the beer.
3
Meanwhile, heat the milk in a separate pot until it just barely boils. In a large bowl, toss the cheese with the flour. Add this cheese-flour mixture to the hot milk and stir until the cheese has melted and the mixture has thickened slightly. Add the milk mixture to the other pot along with a few dashes hot sauce, Worcestershire, and salt and pepper to taste. Simmer for 10 more minutes stirring often - really scrape the bottom of the pan as you stir, because the vegetable and cheese tend to fall to the bottom of the pot and stick. Taste. If you've used water or homemade vegetable stock or chicken stock that is only lightly seasoned, you may need to add several more teaspoons of kosher salt. Don't be afraid to add more hot sauce, too - the vinegar (as well as the heat) in the sauce adds a nice flavor.
4
Serve with bread and more hot sauce on the side.

1595

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup olive oil, 2 to 3 cups diced onions, from 2 to 3 onion, 1 to 2 cups diced celery, from 4 to 5 stalks, 2 cups diced carrots, from 4 to 5 carrots, and more.

Yes, Vermont Cheddar Cheese And Beer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Cheddar Cheese And Beer Soup

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