Sharp cheddar cheese is showcased in this creamy, delicious soup. Add some mustard for a piquant tang, cream for a luxurious finish and garnish with fragrant chives.
Author:Victoria Haneveer
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:61x
Category:Soup
Ingredients
Scale
1 pound (450g) shredded sharp white cheddar
1/8 teaspoon white pepper
1 cup (250ml) light colored beer
½ cup (70g) all-purpose flour
1/3 cup (5½ tablespoons) butter
3 cups (750ml) chicken broth
½ teaspoon salt
1 teaspoon Worcestershire sauce
1 minced garlic clove
1 tablespoon grated onion
1½ cups (375ml) Half & Half
½ teaspoon mustard powder
Chopped chives, for garnish
Instructions
Melt the butter in a pot.
Stir in the flour and cook for a minute, stirring constantly, until smooth and bubbly.
Stir in the salt, pepper, mustard, garlic, onion, and Worcestershire sauce.
Now mix in the Half & Half, beer and chicken broth and cook until thick.
Stir in the cheddar but don’t let the soup reach a boil.
Once the cheese has melted, serve garnished with fresh chives.