Serious Eats: Recipes

Cheddar Beer Soup

The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth.

Though there are a few more ingredients than is normal for this column, the soup actually comes together remarkably fast. That's astonishing considering how layered and complex each bite is. The leeks, carrots, and celery form a slightly sweet base for the beer, Worcestershire sauce, and mustard, which really steal the show. They help give each sip a certain tang and attack, which only the cheese can help balance.

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