Categories: Soup
Ingredients
- 1/2 cup unsalted butter
- 2 large carrots, peeled and chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2/3 cup all-purpose flour
- 32 oz. chicken broth
- 12 oz. bottle amber ale
- 1 cup whole milk
- 1/2 cup half-and-half
- 1 1/2 tsp kosher salt
- 1 tsp Worcestershire
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 2 cups shredded sharp Cheddar cheese
- Garnish: crumbled cooked bacon, hot sauce, chopped chives
Directions
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In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Whisk in broth, ale, milk, half-and-half, salt, Worcestershire, mustard and pepper. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, for 15 minutes. Gradually stir in cheese until melted and smooth.
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Using an immersion blender or working in batches in a blender, puree soup until smooth. Garnish with bacon, hot sauce and chives.