I’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!
Heat the butter in a heavy soup pot over medium heat.
Add the onions, celery, and carrot and cook for 1 minute, stirring constantly.
Reduce the heat to medium-low, cover, and cook until the onions are soft and translucent, around 5 minutes.
Add the salt, nutmeg, cloves, pepper and 425ml of the broth.
Simmer, covered, for 30 minutes.
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.
Remove soup from the heat and stir in the cheddar cheese until it is completely melted.
Just before serving, open the beer, add it to the soup and bring it up to serving temperature over low heat.
Garnish the soup with the parsley and paprika and serve immediately.
I’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!).
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