Karst Beer Cheese Soup
Rich and creamy, Karst Beer Cheese Soup is a guaranteed crowd-pleaser that’s great as a starter or a satisfying meal.
- ¾ cup unsalted butter (1½ sticks)
- 1 cup diced white onion
- ¾ cup diced celery
- 2 tablespoons garlic paste
- ¾ cup all-purpose flour, sifted
- 2½ cups Guinness, room temperature
- 1½ cups heavy cream
- 3 cups whole milk
- 1 cup water
- 1 tablespoon powdered beef bouillon (try Better than Bouillon)
- 1 tablespoon hot sauce
- 3 tablespoons Worcestershire sauce
- ¼ teaspoon cayenne pepper
- 2½ teaspoons white pepper
- 3½ cups shredded Karst cheese
- 2 cups shredded parmesan
- 1½ tablespoons dry or fresh chives, optional
- ½ teaspoon red pepper flakes, optional
- Kosher salt, to taste
- Melt butter in a heavy stockpot over medium heat. Add onion, celery, and garlic paste. Cook, stirring, until celery and onions are tender, about 5 minutes.
- Add flour to form a roux and stir with a wooden spoon to keep the mixture from sticking to the pot. Cook until roux has browned slightly.
- Add Guinness and whisk vigorously to avoid lumps. Stir in heavy cream, whole milk, water, beef bouillon, hot sauce, Worcestershire sauce, cayenne pepper, and white pepper. Cook until slightly bubbling, about 180 degrees; do not boil.
- Remove soup from heat and whisk in Karst and parmesan cheeses, a handful at a time, making sure each handful is fully incorporated before adding another. Immediately add soup to a blender and blend until smooth, or use an immersion blender. Add chives and red pepper flakes and season to taste with salt.
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