Upon our return from Spain, we ate vegetables for four days (it's hard to find veggies on restaurant menus). On the fifth day, it was time for some good ol' Midwestern food. While trying to put a finger on my craving, I got a great idea: beer cheese soup. I have never made beer cheese soup, but I always order it every time I see it on a menu or when it is offered at the co-op.
Sunday morning, my wife and I did our research and got a number of recipes together. This is the first chance I have ever had to reference my garage sale gem Cooking With Beer by Carole Fahy, circa 1972. Armed with Carole’s beer-cooking knowledge and a slew of other recipes, we came up with our own rendition. Most of the recipes we found have bacon, flavorless beer, and sub-par cheddar. We decided to follow the artisan route, pass on the bacon, use good beer and good cheese. We agreed this is the best beer cheese soup we have ever had. Be very careful not to overheat the soup as you will get a granular texture if the cheese breaks.
Beer Cheese Soup
Makes four servings
12 oz. Summit Extra Pale Ale