Wisconsin beer and cheese soup
Published: October 15, 2016 at 1:38 PM
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Easy
Total time: 40 mins
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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
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Ingredients
Nutrition
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25g butter
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1 large onion
finely chopped
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1 large carrot
peeled and finely chopped
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2 tbsp cornflour
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1 litre chicken or vegetable stock
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330ml American pale ale
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300ml whole milk
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2 tsp Worcestershire sauce
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1 tbsp English mustard powder
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1/4 tsp cayenne pepper
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275g grated mature cheddar
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chives
a small bunch, chopped
Nutrition: per serving
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kcal341
low
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fat22g
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saturates13.5g
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carbs12.6g
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sugars7g
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fibre2.2g
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protein19.4g
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salt1.5g
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Method
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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.
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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.
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step 3
Meanwhile, whisk together the Worcestershire sauce, mustard powder and cayenne pepper to make a paste.
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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.
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step 5
Blend with a stick blender until smooth, gently reheat and season. Serve in small bowls, scattered with chives.
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