Did you try our cheese and beer pate? That combination is amazing. This time we are going to experiment with a tasty cream. In the United States it is usually prepared with the Kentucky Beer Cheese (beer cheese). In advance I tell you that its flavor is strong, but we can always use milk or cream to reduce that intensity as we do in other soups or creams. Cheddar is usually used as cheese, which contributes mainly color. In beer, as long as it is of quality, we leave you more freedom. Tell us what cheese and what beer you used for the recipe.

Cheese and beer soup

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Beer is once again one of the ingredients that we will use to cook. In this case it is a cheese and beer soup that is really good

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 6

Total time:

Ingredients

Carrots 2
1 cebolla
1 celery branch
2 cloves of garlic
750 ml. chicken broth
500 ml. of beer
75 gr. of butter
40 gr. Of flour
200 gr. shredded cheddar cheese
milk to reduce
pepper
hot paprika or chilli
shawl
oil

Preparation

First of all we cut the carrot, garlic, celery and onions into slices and in a large saucepan we sautéed them with a little oil
When they are somewhat tender, add the beer and the chicken broth
Season with salt and pepper, add the spices and cheese.
On the other hand, we make a sauté with the flour and the butter until it is lightly golden.
Add the milk little by little and make a light béchamel over low heat
Cook for a few minutes to remove the taste of the flour and add it to the beer cheese soup
We finish cooking the soup for about 30 minutes over low heat so that it reduces before serving.

Image: nibblemethis

Recetín

Cheese and beer soup