Fall Recipe Series – Beer Cheese Soup
Fall Recipe Series presented by the BCAE. Lulu’s Allston Executive Chef Sarah Wade shows us how to make a beer cheese soup that is perfect for cold fall days.
Ingredients: ½ cup butter 1 carrot, small dice 1 stalk of celery, small dice 1 white onion, small dice 2 cloves of garlic, minced ¼ cup flour 2 cups IPA Beer 2 cups chicken stock ½ cup heavy whipping cream 1 cup shredded smoked gouda 1 cup shredded white cheddar splash of Tabasco sauce
Directions: Saute in butter the carrot, celery, onion and garlic until soft. Add the flour and cook, stirring for an additional 2 minutes. Whisk in Beer slowly and let cook, stirring constantly. Whisk in chicken stock and let cook, stirring occasionally for 30 minutes. Add cheese and whisk until melted and smooth. Add Cream. Season to taste with Tabasco, salt and pepper.
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com