Lenten Recipe: Three Cheese and Beer Soup

This is probably my most favorite soup recipe, ever. It’s simple, easy, and really tasty on a cold, Lenten Friday night. If you’re feeling particularly adventurous, add a  cup of crab meat and/or shrimp with the potatoes.

  • 2 Tbls butter
  • 1 onion, finely diced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • ¼  cup flour
  • ½  tsp dry mustard
  • 4 cups vegetable stock
  • 1 cup dark ale (I like to use Boulevard Unfiltered Wheat)
  • 1 cup heavy whipping cream
  • 2 potatoes, cubed to ½  inch
  • 1 cup cheddar cheese, shredded
  • 1  cup white cheddar cheese, shredded
  • ¼  cup Parmesan cheese, shredded
  • ¼  tsp pepper sauce
  • ¼  tsp Worcestershire sauce

In a dutch oven melt butter. Add vegetables (except potatoes) and cook 8-10 minutes, stirring occasionally. Stir in flour and mustard; cook 1 minute. Add stock and cook until bubbly. Add beer, cream, and potatoes. Cook until potatoes are tender (10-12 minutes). Slowly whisk in cheeses until melted, then add pepper sauce and Worcestershire sauce. Serve with crusty rolls and a salad.

Photo by Tambako the Jaguar/flickrCC