Beer And Gouda And Soup
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter1 clove
Garlic (minced)4 cups
Chicken Broth2 cups
Milk1 cup
All-Purpose Flour1 cup
Shredded Gouda Cheese1 tsp
Ground Black Pepper1 cup
Chives (chopped fresh)Directions:
1
Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes
2
Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute
3
Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes
4
Stir chicken broth into the beer mixture; bring to a boil
5
Stream milk into the saucepan while stirring to form the base of the soup
6
Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds
7
Stir flour into the melted butter until the mixture binds into a roux; pour into the soup
8
Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes
9
Remove soup from heat
10
Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper
11
Ladle soup into bowls; garnish with bacon and chives to serve