hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Gluten free cooking

29Sep 12

Beer and Cheddar Soup

Beer and Cheddar SoupI’ve always been a huge fan of beer, and it was probably one of the hardest things to give up when I first embarked on my gluten-free diet.  Luckily, these days it’s fairly easy to find gluten-free beer, and I’ve finally been able to add it back in to my diet (although I have to admit it wasn’t so lucky for my belly!).

Another of my all-time favourite foods is cheddar cheese, so I just knew that this beer and cheddar soup was going to turn into a new favourite even before I tried it.  It’s creamy and sweet, very satisfying, and frankly one of the most delicious soups I’ve ever tasted, if I do say so myself!  You can use strong cheddar if you prefer, but the mild cheddar seems to melt much better. Besides, the beer gives it plenty of kick anyway.  I hope you enjoy it as much as I do!

For more creamy soups, have a go at this cream of asparagus soup, without the cream.

 

Beer and Cheddar Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons unsalted butter
  • 75g finely diced onion
  • 50g finely diced celery
  • 75g finely diced carrot
  • ½ teaspoon salt, or to taste
  • 1⁄8 teaspoon ground nutmeg
  • Dash ground cloves
  • Dash white pepper
  • 500ml gluten-free chicken broth
  • 2 tablespoons sweet rice flour
  • 250g grated mild Cheddar cheese
  • 1 bottle (330ml) gluten-free beer
  • 2 teaspoons chopped fresh parsley, for garnish
  • Dash paprika, for garnish
Instructions
  1. Heat the butter in a heavy soup pot over medium heat.
  2. Add the onions, celery, and carrot and cook for 1 minute, stirring constantly.
  3. Reduce the heat to medium-low, cover, and cook until the onions are soft and translucent, around 5 minutes.
  4. Add the salt, nutmeg, cloves, pepper and 425ml of the broth.
  5. Simmer, covered, for 30 minutes.
  6. In a bowl, whisk the sweet rice flour with the remaining 75ml of broth until smooth. Then add it to the pot, stirring constantly until the soup thickens slightly.
  7. Remove soup from the heat and stir in the cheddar cheese until it is completely melted.
  8. Just before serving, open the beer, add it to the soup and bring it up to serving temperature over low heat.
  9. Garnish the soup with the parsley and paprika and serve immediately.

 

Tags: , , , , , , , , , , , , , ,

Write your comment

Rate this recipe:  
*