It’s a real honor to have my brother in-law Nick contribute today. He’s always up to something great in the kitchen.
45 min | serves 6
When was the last time you had cheddar soup? If you’re like me, it was probably from a salad bar in the mid 90s. It’s been too long, friends, so here is my take on an old classic.
1/2 stick of unsalted butter
1/2 of a white onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 jalapeno, finely chopped (optional)
1/3 cup all-purpose flour
2 cups vegetable stock
1 PBR 12oz beer
1 cup half-and-half
1/2 lb extra sharp cheddar, shredded
1 tsp ground mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
Ground red pepper to taste
some olive oil
some salt and pepper
some garlic salt
Melt that butter in a medium sauce pan and add the onions, carrot, celery, and jalapeno. Saute that over medium heat until tender (a few minutes). Add the flour slowly and stir until it’s well incorporated. Add the beer and vegetable stock. Bring it to a slow boil and simmer uncovered for 30 minutes or until it’s thickened up a bit. Meanwhile, crank that oven up to 400 and chop those pretzel rolls into your desired crouton size. Hit it with the oil and sprinkle with salt, pepper, and garlic salt liberally. You really can’t mess these up. Spread them out on an un-greased baking sheet and bake until they are toasted. When the soup has thickened hit it with an emersion blender (or puree in a regular blender). Add the half-and-half, cheese, mustard, Worcestershire and stir it until the cheese is melted. Season with salt, pepper, and red pepper. Finally, pour that soup over the croutons and garnish it with some spinach or arugula to make it seem a littler healthier and/or to fully complete that homage to the salad bars we don’t miss from the 90s.