Olive Magazine
Wisconsin Beer And Cheese Soup Recipe

Wisconsin beer and cheese soup

Published: October 15, 2016 at 1:38 pm
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  • Preparation and cooking time
    • Total time
  • Easy

This midwestern state is the centre of the American dairy industry – natives of Wisconsin are affectionately known as cheeseheads – but its early German immigrants clearly found farming thirsty work as they also established some of the country’s biggest breweries. This rich, warming soup by Felicity Cloake celebrates both traditions; perfect for a cold afternoon in autumn

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal341
fat22g
saturates13.5g
carbs12.6g
sugars7g
fibre2.2g
protein19.4g
salt1.5g
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Ingredients

  • 25g 
butter
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 tbsp cornflour
  • 1 litre chicken or vegetable stock
  • 330ml American pale ale
  • 300ml whole milk
  • 2 tsp Worcestershire sauce
  • 1 tbsp English mustard powder
  • 1/4 tsp cayenne pepper
  • 275g grated mature cheddar
  • chives, a small bunch, chopped

Method

  • STEP 1

    Melt the butter in a large saucepan over a medium-low heat and cook the onion for a couple of minutes. Add the carrot and cook until both have completely softened.

  • STEP 2

    Stir in the cornflour and cook for 30 seconds, then gradually whisk in the stock, beer and milk. Cook, stirring regularly, on a medium heat for about 20 minutes until slightly thickened.

  • STEP 3

    Meanwhile, whisk together the Worcestershire sauce, mustard powder and cayenne pepper to make a paste.

  • STEP 4

    Take the pan off the heat and add the cheese in three batches, stirring to melt each before adding the next, then add a little of the hot soup to the mustard paste and stir to combine before pouring the lot back into the pan.

  • STEP 5

    Blend with a stick blender until smooth, gently reheat and season. Serve in small bowls, scattered with chives.

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