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