Beer Cheese Soup
If you’re a Wisconsin native or a regular at San Diego’s Hamilton’s Tavern, odds are you’re familiar with beer cheese soup. And while this awe-inspiring comfort food may throw a wrench in your quest to be the biggest loser, we think you’ll agree that beer cheese soup is worth a few extra minutes on the treadmill. So, if you’re looking to add another beer-centric recipe to your repertoire, celebrate this Super Bowl Sunday with Red Trolley Beer Cheese Soup.
Red Trolley Beer Cheese Soup
8 Strips Bacon
½ Cup Yellow Onion, chopped
½ Cup Celery, chopped
½ Cup Carrots, chopped
1 Jalapeno, seeded and minced
2 Cloves Fresh Garlic, minced
12oz Red Trolley Ale
1 ½ Cup Chicken Stock
1 Cup Half and Half
¼ Cup Flour
8 Ounces Sharp Cheddar, shredded
4 Ounces Extra Sharp Cheddar, shredded
Salt and Pepper to taste
1. Cook bacon in a large skillet until crispy, remove from pan and set aside.
2. Add three tablespoons of rendered bacon fat to a large medium/large stock pot and sauté vegetables over medium-high heat until onions and celery are translucent – about 8 minutes.
3. Add Red Trolley Ale and chicken stock to pot and emulsify liquid and vegetables using a hand blender. If you don’t have a hand blender, use a conventional blender and then return broth to stock pot.
4. Reduce heat to medium-low and allow soup-base to simmer for 10 minutes. While simmering, whisk flour and cold half and half together in a small mixing bowl until well-combined.
5. Slowly whisk milk and flour mixture in with soup-base, being careful not to break simmer. Continue whisking vigorously for 3-5 minutes or until soup-base has reached desired thickness.
6. Stir in shredded cheese a half cup at a time until all is incorporated.
7. Top with crumbled bacon and fresh chopped parsley and serve immediately.