About this recipe:A simply delectable soup. If you love cheese and beer, then this recipe is for you! Sauteed celery, carrots and onion are simmered in a cheese and beer-flavoured chicken stock, before being blended until smooth.
125g celery, chopped
125g carrots, chopped
160g onion, chopped
1.2 litres chicken stock
225g Cheddar cheese, grated
60g plain flour
1/2 teaspoon Dijon mustard
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken stock and bring to the boil; reduce heat and simmer 20 minutes. Puree mixture in a liquidiser, food processor or using a hand blender. Return to pot over medium heat.
Toss Cheddar with flour and stir a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.