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Soups & StewsVegetable Soups: Ce - Lentil >  Cheese Beer Soup, Vermont Cheddar

 

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Chef with red wine glass

VERMONT BEER CHEESE SOUP

Serving Size: 10

Step One
• 1/4 pound Butter
• 3 ounces Onion -- small dice
• 3 ounces Celery -- small dice
• 3 ounces Carrots -- small dice
• 2 ounces Green peppers -- small dice
                      
Step Two

• 4 Ounces Flour
                      
Step Three
• 1 1/2 quarts Chicken Stock
                      
Step Four
• 5/8 pound Vermont Cheddar Cheese -- shredded
• 1/2 quart Half And Half
                      
Step Five
• 6 Ounces Beer, Dark or Imported
(I like to use Newcastle Brown Ale, Chef James)

• Salt and White Pepper -- to taste


[1) Saute vegetables in Step One for 5 minutes.

[2) Add flour, stir until well blended...2-3 minutes.

[3) Add chicken stock. Gently boil for 7 minutes, stirring.

[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.

[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently. 

Season with Salt and White Pepper to taste.

Serving Ideas:
Garnish with croutons.


Per Serving: 329 Calories; 24g Fat (68.9% calories from fat); 11g Protein; 14g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 1588mg Sodium.
 

 

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