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Beer Cheese Soup with Pretzel Bun Croutons

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Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Butter
  • 1 Carrot diced
  • 1 Small Onion diced
  • 1 Celery stalk diced
  • 3 cloves Garlic minced
  • 1/4 cup All Purpose Flour
  • 12 oz Beer your preference
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Salt
  • 1/4 tsp Paprika
  • 1 1/2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 8 oz Cheddar Cheese grated
  • 2 Pretzel Buns cut in chunks

Method
 

  1. Melt butter in a stock pot over medium heat. Add the carrot, onion, and celery and sauté until softened but not browned.
  2. Stir in the garlic and cook for two minutes more.
  3. Add the flour and whisk for 3 minutes.
  4. Add the ground mustard, salt and paprika and stir.
  5. Pour in the beer and chicken broth and simmer for 10 minutes, stirring frequently.
  6. Reduce the heat to medium low and use an immersion blender to get a smooth consistency.
  7. Stir in the heavy cream and shredded cheese until well blended and cheese is melted.
  8. Pour into bowl and top with pretzel bun croutons. Serve immediately.

Notes

  • Buy a block of cheddar and grate it yourself. Pre shredded cheese will not melt properly and you will have a mess.
  • You can deep fry, pan fry or air fry your pretzel chunks to get them crisp.