It's not that hard to make, but it sounds super impressive! It's very rich and thick.
This recipe calls for:
3 tbsp unsalted butter
1 diced onion
1 diced red pepper
1-2 cloves of garlic
1 tsp dry mustard powder
1/3 c. all purpose flour
2 c. milk
2 c. chicken stock
1 bottle beer (12 oz)
3/4 lb. old cheddar cheese, shredded
1 pinch of cayenne pepper
Salt and pepper to taste
- In a large pot, over medium heat, melt butter and cook onions, garlic, peppers, and dry mustard powder for approximately 6 minutes, or until vegetables are tender.
- Stir in flour with a wooden spoon to coat the vegetables, cook for an additional 3 minutes.
- With a whisk, gradually and slowly, add the milk. The last thing you want is to curdle the milk, so taking the pot off the element isn't a bad idea. Remember to keep the whisk moving at all times while pouring in the milk.
- Add the chicken stock and the beer, then bring to a simmer. Stir often so nothing sticks to the bottom.
- Once it's simmering, add the cheese (I grated it right into the pot), reduce the heat to medium-low, and stir until cheese is melted.
- Add your preferred amount of salt, pepper and cayenne pepper!
- The soup can be chilled. When reheating, do so over low heat and stir often.
I was shocked at how easy this was to make. I've had it at a few restaurants, and I find this one to be the best. The beer wasn't too over powering, and neither was the cheese. Sometimes you have it and the soup almost tastes like they put blue cheese in it, it tastes so strong! Adding extra beer to the recipe may just water down the flavours.
It's very rich, and thick and goes quite well with bannock and beer! Enjoy! :)
-The Littlest Chef