This cozy soup has complex flavor thanks to tart apple, sweet onion, and IPA beer.
Apple and Beer Cheese Soup
Makes 6 servings
Ingredients
- 5 tablespoons salted butter, divided
- 1 cup chopped sweet onion
- ½ cup chopped carrot
- 1½ cups chopped peeled Granny Smith apple
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon ground red pepper
- 1 garlic clove, minced
- ¼ cup all-purpose flour
- 1 (12-ounce) bottle IPA beer
- 1 cup chicken stock
- 1 cup whole milk
- 6 ounces shredded sharp Cheddar cheese
- 4 ounces shredded smoked Gouda
- 1 cup cubed marbled rye bread
- ½ cup chopped pecans, toasted
Instructions
- In a large Dutch oven, melt 3 tablespoons butter over medium heat. Add onion, carrot, apple, salt, and black pepper; cook until mixture becomes tender, about 5 minutes. Add dry mustard, red pepper, and garlic; cook, stirring often, until mixture is very tender, about 3 minutes. Add flour; cook, stirring constantly, for 3 minutes.
- Reduce heat to medium-low, and slowly add beer, stock, and milk, stirring constantly. Increase heat to medium-high, and boil, stirring constantly, until thickened, about 3 minutes. Remove from heat; let stand for 3 minutes.
- Working in batches, blend mixture in a blender until very smooth. Return mixture to Dutch oven and heat over medium-low. Working in batches, add cheeses, stirring until cheese melts.
- In a small skillet, melt remaining 2 tablespoons butter over medium-high heat. Add bread, stirring constantly until toasted, about 5 minutes. Top each serving with croutons and pecans.
