Wisconsin beer and cheese soup
- Preparation and cooking time
- Total time
- Easy
Skip to ingredients
- 25g butter
- 1 large onionfinely chopped
- 1 large carrotpeeled 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
- chivesa small bunch, chopped
Nutrition: per serving
- kcal341low
- fat22g
- saturates13.5g
- carbs12.6g
- sugars7g
- fibre2.2g
- protein19.4g
- salt1.5g
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.
