Beer Cheese Soup with Garlic Crostini

A Food Network Show that J and I really love to watch is the Sandwich King. This was a recipe featured on that show and I think that we all really enjoyed how it turned out.

Other Soup Wednesday Posts: Pumpkin Black Bean Soup, Caprese Soup, Jalapeno Beer Cheese Soup, Tomato Basil Avocado Soup, Southern New Year's Day Soup, Hungarian Mushroom Soup, and Chilled Avocado Soup, Slow Cooker Tomato Basil Soup and Champagne Bisque with Gruyere Cheese.

Adapted from the Food Network.

-3 tablespoons unsalted butter
-2 carrots, finely diced
-2 stalks celery, finely diced
-2 cloves garlic, minced
-1 small onion, finely diced 1/2 teaspoon dry mustard powder
-Pinch cayenne pepper
-Kosher salt and freshly ground black pepper
-3 tablespoons all-purpose flour
-2 cups vegetable stock
-2 teaspoons honey mustard
-1 bottle beer, we used Dos Equis
-2 cups shredded cheddar
-1 cup shredded swiss
-1/2 cup 2% milk

Garlic Crostini
-1/2 baguette, sliced into 12 thin slices on the diagonal
-3 tablespoons unsalted butter, softened
-Kosher salt
-1 clove garlic

Heat the butter in a large pot.
Add the carrots, celery, garlic, onion, mustard powder, cayenne and salt & pepper.
Cook for 15 minutes.
Stir in flour and cook for 1 minute.

Add in the vegetable stock and mustard. Cook for 15 minutes.
Add in the beer and simmer for 5 minutes.
Using the immersion blender, puree the soup until smooth.
Add in the cheese and milk, stir until melted into the soup. 

To make the crostini, combine the butter, salt and garlic in a microwavable bowl.
Melt the butter in the microwave for about 15 seconds or until the butter is melted.
Brush onto the baguette slices and toast until golden. 

Serve with the soup. 

This soup had a really good depth of flavor, the beer and cheddar both really came through. The garlic crostini was good with the soup, we all had about three or four with our bowls of soup. The soup took a little bit of work, but not the hour and fifteen minutes that the original recipe said it would take.


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