Spicy Beer Cheese Soup

 Hey all, since I have had many requests since posting this on my IG and FB, I figured that I would go ahead and type this recipe up here to make it easier for sharing. I am usually horrible about posting but I'll attempt to keep up with posting stuff (no promises).

This made 4-5 large bowls but because I baked pretzels on the side, it would probably feed more like 6-7?

Spicy Beer Cheese Soup

(adapted from 'A Flavor Journal')

Servings: 4-5                 Prep Time: approx. 10-15 mins.             Cook Time: 45 mins.

Ingredients:

Note* when I say "chop finely", I used my food processor because I am lazy

·       1 stick salted butter

·       4 stalks celery (chopped finely)

·       3 carrots (chopped finely)

·       1 medium white onion (chopped finely)

·       1 TBSP fresh garlic (minced-so you can use jarred or about 4 large cloves)

·       3 medium-sized jalapenos (seeds removed & chopped finely)

·       3/4 cup all-purpose flour

·       2 bottles of a light beer (I used Bud Light because that's what I had on hand)

·       3 cups chicken stock

·       1 TBSP. chicken base (I use 'Better Than Bouillon' Roasted Chicken flavored base)

·       3 bay leaves

·       1 TBSP. whole black peppercorns

·       1/2 TBSP. caraway seeds

·       1 1/2 cups milk (room temperature)

·       1 1/2 cups half and half (room temperature)

·       1 - 1 1/2 cups of white cheddar cheese; shredded **

·       salt and pepper to taste

** I used this awesome Irish aged white-cheddar I got at Costco

Directions:

1. In a deep pot, melt butter over medium heat. Cook all the veggies until soft and tender (celery, carrots, onions, garlic, and jalapenos).

2. Once veggies are soft, add flour and stir constantly to avoid burning. Let this "paste" like thing cook for a few minutes to remove that flour taste. Trust me, the paste is needed.

3. Slowly whisk in the beer and chicken stock. Add bay leaves, caraway seeds, and peppercorns.

4. Simmer for about 30 minutes.

5. Add the milk and half and half slowly and bring to a rapid boil. Once it starts boiling, lower heat to a simmer and cook for 10 minutes.

6. Slowly whisk in shredded cheese until melted. If the mix is too thick, you can add additional stock, but it should be fine.

7. Strain this mixture through a fine-meshed sieve and put into another pot. Add salt and pepper to taste. Serve hot and with bread or pretzels to dip.