This is a super quick recipe. I’m not a beer drinker but I do like the taste of beer in food. Today is the Superbowl and it’s nothing but snow and ice outside, so still soup weather 🙂
Beer Cheese / Ale and Cheddar Soup
- 2 cups of chicken broth
- 1 onion
- 2-3 stalks celery
- Carrots (I usedtwo hand fulls of baby carrots as that is what I had available)
- 1 tablespoon minced garlic
- 1 tablespoon dry mustard
- 2 tablespoons Worcestershire
- Salt to taste
- 8 oz beer (I used an IPA but lager or stouts work – don’t use an IPA if you are opposed to it having a little bit of a bitter taste)
- 3-4 cups sharp cheddar
- 2 cups chicken broth
- Bacon & sour cream as topping
- 1/4 cup flour
- Half stick butter
- 1 cup of heavy cream
Onions, garlic, mustard powder, Worcestershire, celery, carrots, and 2 cups of chicken broth in the Vitamix. Set to low then work to high power. Basically, I made a smoothie.
Add the beer. I used IPA because my son has a kegerator and that’s what’s on tap right now. Notice, I really am not a beer drinker – I don’t even know how to pour it right!
Put that mixture in the Instant Pot and set for 6 minutes with 10 minute natural pressure release. (If you do not have a vitamix or something that will make a smoothie like this, you can put the vegetables in the Instant Pot and set for 6 minutes with 10 minutes natural pressure release, and then use an immersion blender or take it back out and put it in the blender a little at a time).
It does take a little time for the Instant Pot to come to pressure when it’s mostly liquid inside, so while that is going, I bake my bacon in the oven (as a topping for the soup) and do other things. When it is done, it’s going to look something like this.
Now you make a roux. I only do my roux after pressure cooking takes place. I find that it stays thicker that way.
To make a roux, I used a half a stick of butter, melted it down on the stovetop….
Add 1/4 cup of flour and stir quickly…. Keep it moving constantly.
It will get thick, but once the butter and flour mix nicely, add the heavy cream, slowly so that it mixes well. Now you will have a nice creamy consistency.
Stir the roux into the Instant Pot. Add the cheese and if you need to heat the mixture up for more melting, just use the saute function, but don’t scorch it!
Add sour cream and bacon when serving, and yum! This is a rich recipe so a mug as opposed to a bowl usually works best!