Beer Cheese Soup
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Mortar and pestle
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
- freshly ground black pepper
- 10 oz. shredded sharp cheddar cheese
- 6 oz. beer, preferably ale
- Gorgonzola cheese, to taste
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