- 1/4 pound Butter
- 3/8 cup or 3 ounces Onion – small dice
- 3/8 cup or 3 ounces Celery – small dice
- 3/8 cup or 3 ounces Carrots – small dice
- 1/4 cup or 2 ounces Green Peppers – small dice
- 1/2 cup or 4 ounces Flour
- 1 1/2 quarts Chicken Stock
- 5/8 pound Sharp Cheddar Cheese – shredded
- 1/2 quart Half and Half
- 6 ounces Beer – Dark (Newcastle Brown Ale works very well!)
- Salt and Pepper – to taste
Saute vegetables for 5 minutes.
Add flour, stir until well blended…approximately 2-3 minutes.
Add chicken stock. Gently boil for 7 minutes, stirring.
Add cheese and half and half, mixing well. Heat to a simmer, stirring frequently.
Puree until smooth with immersion blender or regular blender.
When cheese is completely melted, add beer and heat until hot, stirring frequently.
Season with salt and pepper to taste.
What would you serve with this? My first thought is some sort of veggie to cut the richness of the cheese… you could definitely add broccoli.
I would serve it in a sour dough bread bowl, with a fruit salad…..yummy
(posted as fb comment on a friends link but realized perhaps belongs here more) A very small amount of cayenne (not enough to make spicy) would probably work better then pepper. Also unsure how well celery would pan with this, would probably replace with eq amounts of carrot/green pepper if the extra fiber is vital, but that may just be because I know few things celery actually works with in my book. Cream > half-half if high … See Morecal intake isn’t an issue, also a little light on the butter but same there. Some cilantro/oregano or “generic Italian” would probably round out the spices well – it’s almost “italian meal blended”. Otherwise sounds good as is too. Replacing the celery with broccoli would probably cut the richness a little, but then I’m usually all about richness in anything liquid.