Beer cheddar soup

Another recipe cooking with beer!


This one was really easy.  First, make a roux with flour and butter.  (The recipe suggested canola oil, but I used vegetable oil and utterly failed. I changed the recipe to butter and it worked beautifully.)  Then add raw garlic and onions.  Add roasted, soft garlic, vegetable stock and beer and boil, then remove from heat and add shredded cheddar cheese.


I used an IPA as suggested by the recipe, and the cheddar cheese was a wonderful white cheddar from Pastoral.  I think the quality of this recipe depends heavily on the cheese you buy.  This cheese was imported by Neals Yard Dairy, which is a famous cheese shop we visited in London in 2009.


This recipe turned out very, very good.  The two kinds of garlic made it very zippy, and the cheese was very complex.  I am very impressed with the beer cooking / pairing book (linked above)!