Happy almost St. Patrick’s Day! This week’s Cooking for Twosday is possibly my last soup of the season – Double Cheddar Beer Cheese Soup. Both white and yellow cheddar make this soup sharp, creamy, and comforting.
Greyson and I have never been the type to go out partying on St. Patrick’s Day. We’re total home bodies, so we always stay in. Sometimes Greyson likes to have corned beef and cabbage, but this St. Patrick’s day, I wanted to go for something cheesy. What’s a holiday without cheese, anyway?
While cooking sauces or soups, and especially this beer cheese soup, it’s important to keep in mind that ingredients need to be at room temperature. The first few times I made sauces like Alfredo and mac & cheese sauce, they kept curdling and turning out very grainy. Then, one day, I was watching Giada at Home (love her) and she mentioned that ingredients like cream need to be at room temperature. Oh my gosh, what a difference! I was finally able to make my sauces smooth!
For this recipe, I set out everything on the counter ahead of time. This gives my milk and cream enough time to come to room temperature while I start on the soup. My first task is grating my cheese while it’s still cold. (Have you every tried to grate warm cheese? Don’t. Just…. don’t.) My grated cheese can then come to room temperature, too. When I add the milk, cream, and cheeses at the end, I get the silkiest soup you can imagine. Give it a try. I dare you.
Double Cheddar Beer Cheese Soup
- 4 tbsp unsalted butter
- ¼ yellow onion, sliced
- 2 tbsp all-purpose flour
- 2 garlic cloves, minced
- ½ tsp dry mustard
- 2 cups low-sodium chicken broth
- 1 cup wheat ale
- 1 cup whole milk, room temperature
- ½ cup heavy cream, room temperature
- 1 cup (8 oz) extra sharp yellow cheddar cheese, shredded
- ½ cup (4 oz) white cheddar cheese, shredded
- Kosher salt
- freshly ground black pepper
- 1 tbsp freshly chopped parsley (optional)
- In a deep soup pot or dutch oven, melt butter over medium heat. Add onions and saute until softened, and bottom of pot has begun to turn light brown, about 5 minutes. Remove from heat. Whisk in flour until incorporated. Whisk in garlic and dry mustard, then return to low heat. Continue to whisk for a minute or two, until entire surface has bubbled. Stir in chicken broth and increase heat to medium. Allow to slowly thicken until just under a boil, stirring occasionally. Add beer and bring to just a simmer.
- Place a strainer over a large bowl. Pour soup through to remove onions and garlic, then discard them. Pour soup back into pot on low heat. Whisk in milk and cream, stirring until heated through. Sprinkle in cheese by the handful, whisking each time until melted before adding more. Season to taste with salt and pepper. Ladle into bowls, top with parsley if desired, and serve.
For more soups, check out:
Herbed Potato Leek Soup
Classic Chicken Noodle Soup