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