Beer Cheese Soup

Name: Beer Cheese Soup
Total time: PT0D0H0M
Yield: makes 5 Cups
Ingredients: 2 tbsp. unsalted butter; 3 large shallots, minced; 1 medium carrot, coarsely shredded; 1 medium onion, minced; 1 ⁄ 3 cup flour; 1 3 ⁄ 4 cups vegetable stock; 1 cup milk; 1 tsp. caraway seeds, crushed; Kosher salt and freshly ground black pepper, to taste; 10 oz. shredded sharp cheddar cheese; 6 oz. beer, preferably ale; Gorgonzola cheese, to taste

Serves
makes 5 Cups

MATT TAYLOR-GROSS

Invented by Mark Schiffler, the original chef of Wynkoop Brewery in Denver, Colorado, this Wisconsin-inspired soup has been traded and tweaked over the years into its current state: a thick, cheddar-based soup cut through with piquant Gorgonzola. Its present incarnation comes to us from Max Potter, who in turn received it from Colorado governor John Hickenlooper, founder of Wynkoop. A fan of the Wisconsin Badgers, Governor Hickenlooper serves it for good luck during basketball games.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

2 tbsp. unsalted butter
3 large shallots, minced
1 medium carrot, coarsely shredded
1 medium onion, minced
¹⁄₃ cup flour
1 ³⁄₄ cups vegetable stock
1 cup milk
1 tsp. caraway seeds, crushed
Kosher salt and freshly ground black pepper, to taste
10 oz. shredded sharp cheddar cheese
6 oz. beer, preferably ale
Gorgonzola cheese, to taste

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Instructions

Step 1

Melt butter in a 4-qt. saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes. Add flour and cook 2 minutes more; add stock, milk, caraway seeds, salt, and pepper and cook until thick, 8-10 minutes. Add cheddar and beer and cook until cheese has melted, 2-3 minutes. Add Gorgonzola to taste and serve with bread.