BEER CHEESE SOUP WITH GARLIC BUTTER CROSTINI

Beer Cheese Soup with Garlic Butter Crostini image

Provided by @MakeItYours

Number Of Ingredients 20

Previous Next

3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 small onion, finely diced 1/2 teaspoon dry mustard powder
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 cups chicken stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 bottle pale ale, such as Pabst Blue Ribbon
2 cups shredded sharp yellow Cheddar
1 cup shredded gruyere
1/2 cup half-and-half
Garlic Butter Crostini, for serving, recipe follows
1/2 baguette, sliced into 12 thin slices on the diagonal
3 tablespoons unsalted butter, softened
Kosher salt
1 clove garlic

Steps:

Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer.