📝 About This Recipe
This luxurious soup is a masterclass in the 'Eggs & Dairy' category, blending the sharp, nutty profile of aged cheddar with the malty complexity of a classic ale. Rooted in the culinary traditions of the American Midwest and Germany, it features a velvet-smooth texture achieved through a meticulous roux and a splash of heavy cream. It is the ultimate comfort food—savory, deeply aromatic, and sophisticated enough for a dinner party starter.
🥗 Ingredients
The Aromatics
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely minced)
- 2 Celery Stalks (finely minced)
- 3 cloves Garlic (minced)
The Base & Liquid
- 1/2 cup All-Purpose Flour
- 3 cups Chicken Stock (low sodium to control saltiness)
- 12 ounces Pale Ale or Lager (one bottle at room temperature; avoid overly hoppy IPAs)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (optional, for a hint of warmth)
The Cheese
- 16 ounces Sharp Cheddar Cheese (freshly grated from a block; do not use pre-shredded)
For Garnish
- 4 slices Bacon (cooked until crispy and crumbled)
- 2 tablespoons Fresh Chives (finely chopped)
- 1/2 cup Popcorn or Pretzel Croutons (for a classic crunch)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or pot, melt the 6 tablespoons of butter over medium heat until foaming.
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2
Add the diced onions, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
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4
Sprinkle the flour over the vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste; the mixture should look like a golden paste (roux).
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5
Slowly whisk in the chicken stock, adding about half a cup at a time. Whisk vigorously after each addition to ensure no lumps form.
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6
Pour in the beer and whisk to combine. Bring the mixture to a gentle simmer.
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7
Stir in the Worcestershire sauce, dry mustard, smoked paprika, and cayenne. Reduce heat to low and simmer for 10-12 minutes to allow the flavors to meld and the liquid to thicken.
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8
For a silky texture, use an immersion blender to puree the soup until smooth. Alternatively, leave it as is if you prefer a rustic, chunky texture.
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9
Slowly pour in the heavy cream while stirring constantly. Keep the heat on low; do not let the soup boil once the dairy is added.
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10
Add the shredded cheddar cheese one handful at a time. Stir gently in a figure-eight motion until each handful is completely melted before adding the next.
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11
Once all the cheese is incorporated and the soup is glossy, taste it. Add salt and freshly cracked black pepper only if needed, as the cheese and stock provide significant salt.
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12
Ladle the hot soup into warmed bowls. Top with crispy bacon crumbles, fresh chives, and a few pieces of popcorn or pretzels for texture.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which will make your soup grainy. If the soup is too thick, thin it with a splash more warm chicken stock or milk. Use a beer you enjoy drinking, but avoid 'Double IPAs' as the heat from cooking concentrates the hop bitterness. Never boil the soup after adding the cheese, as high heat will cause the dairy to break and the cheese to become stringy or oily. For an extra depth of flavor, try a 50/50 split of sharp cheddar and Smoked Gouda.
🍽️ Serving Suggestions
Serve inside a hollowed-out sourdough bread bowl for a classic pub experience. Pair with a crisp, bitter green salad tossed in a light vinaigrette to cut through the richness. A side of warm, soft Bavarian pretzels is mandatory for dipping. Serve with a chilled glass of the same beer used in the recipe to highlight the malty notes.