Three Cheese and Beer Soup

Three Cheese and Beer Soup


42 people made this

About this recipe: A wonderfully cheesy soup. Sauteed celery, carrots and onion are simmered with chicken stock, Cheddar, Gouda, Parmesan and beer. A simple, yet robustly flavoured soup.

Kathe Bonfield

Serves: 8 

  • 175g butter
  • 65g celery, diced
  • 65g carrots, diced
  • 1/2 small onion, diced
  • 100g plain flour
  • 1/2 teaspoon dry mustard powder
  • 415ml chicken stock
  • 145g Cheddar cheese, grated
  • 145g Gouda cheese, grated
  • 40g Parmesan cheese, grated
  • 350ml beer

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken stock and simmer until slightly thickened. Puree mixture in a liquidiser, food processor or a hand blender. Return to pot.
  2. When pureed mixture is hot, begin to stir in Cheddar, Gouda and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

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