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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-beer-cheese-soup/