WISCONSIN BEER CHEESE SOUP WITH FRIED CHEESE CURDS

WISCONSIN BEER CHEESE SOUP WITH FRIED CHEESE CURDS image

Provided by Ellen Bales

Time 45m

Number Of Ingredients 19

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SOUP
4 Tbsp butter
1 medium onion, finely chopped
2 stalk(s) celery, finely chopped
1 medium carrot, finely chopped
1/3 c all purpose flour
1 c chicken stock
12 oz pale ale
1 c milk or half-and-half
2 tsp worcestershire sauce
1 tsp dry mustard
1/2 lb (8 oz.) sharp cheddar cheese, shredded (from wisconsin if you can find it)
CHEESE CURDS
5 oz beer (same as above)
5 oz pancake mix, may use bisquick
1/2 tsp salt
1 egg
2 1/2 lb cheese curds at room temperature (may substitute 1-inch chunks of mozzarella)
oil for frying

Steps:

1. FOR THE SOUP: In a large saucepan over medium heat, melt the butter. Add the onion, celery and carrots and saute until onions are translucent and soft, about 4 or 5 minutes. Sprinkle the flour over the top and cook for another 1 to 2 minutes.
2. Whisk in the chicken stock and beer; bring to a boil. Reduce heat to low and simmer 5 minutes or until vegetables are cooked and tender.
3. Add the half-and-half or milk, Worcestershire sauce and dry mustard. Return to simmer. Remove from heat and slowly add the cheddar cheese, stirring until it is melted and smooth. DO NOT OVERHEAT soup after cheese is added--it could curdle.
4. Season with salt and pepper to taste and serve hot with sliced fried cheese curds to garnish.
5. FOR THE CHEESE CURDS: In a medium-sized bowl, mix the beer, pancake mix, salt and egg. Dip cheese curds in the batter and drop, one at a time, into heated oil (425-450 degrees). Fry for about 1 minute or until golden brown. Drain on paper towels. Slice and serve as garnish on soup, or eat as an appetizer.