Who doesn't love beer cheese soup!?
As with many cream soups and chowders, this one starts with a roux. Cooking the butter until it starts to brown adds a wonderful toasty flavor.
Ingredients
8 Tbsp. (1 stick) butter
1/2 cup flour (8 Tbsp.)
1 cup beer (or more to taste/thin soup)
2 cups half-n-half
2 cups chicken or beef stock
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. black pepper (or more to taste)
1/2 tsp. crushed red pepper (to taste)
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 cups sharp cheddar, shredded
1 cup broccoli florets (optional)
Directions
Melt butter in large stockpot. When a light golden brown, add the flour, sprinkling over butter. Whisking constantly, cook over medium heat about 5 minutes. Slowly add beer continuing to whisk. Slowly add half-n-half, 1/4 cup at a time), followed by stock, continuing to whisk. Bring to a low boil.
Reduce heat to simmer, cook 1-2 minutes, whisking occasionally. Add all spices, cook 1-2 minutes. Add cheese, simmer low for 30-60 minutes. 10-15 minutes before serving, add broccoli to cook al dente.
Serve steaming hot with crackers or crusty bread and a nice cold beer. Enjoy!
