Cheddar Beer Soup

Choose an aged sharp Cheddar for great flavor. A pale ale or wheat beer for lighter beer flavor or darker beers for more intense beer taste. Non-alcoholic beer is also an option.

Ingredients

• ¼ cup (½ stick) plus 1 tablespoon butter
• 1 (8-ounce, ½-inch thick) piece smoky ham, cut in ¼-inch dice
• ½ cup very finely chopped yellow sweet onion
• 2 gloves garlic, minced 
• 1 celery rib, very finely chopped
• ¼ cup all-purpose flour
• 2½ cups chicken broth  
• 1 (12-ounce) bottle beer
• 1 cup heavy cream
• 2 tablespoons mustard
• Worcestershire sauce
• 1½ generous cups coarsely grated Cheddar
• Salt & pepper
• Paprika

   

Directions

1. Melt the tablespoon butter in a medium saucepan with Teflon™ nonstick coating.
2. Add ham; brown over medium heat; remove from pan; set aside.
3. Add onion and garlic; lightly brown.
4. Add celery and cook 2 minutes.
5. Melt the ¼ cup butter in the veggies.
6. Add the flour, stirring well; cook another 3-4 minutes.
7. Slowly stir in broth and half the beer, cooking about 10 minutes to reduce by half. (Mixture will start to thicken.)
8. Add the cream, remaining beer, mustard, a splash of Worcestershire and cook stirring often.
9. Stir in cheese.
10. Simmer to melt cheese and warm through (if too thick add a dash of broth).
11. Season with salt and pepper to taste.
12. Divide soup among 4 bowls.
13. Add ham on top and sprinkle overall with paprika.