Fiscalini Farms Cheddar Cheese and Sierra Nevada Pale Ale Soup
Indulge in the creamy decadence of Fiscalini Farms Cheddar Cheese and Sierra Nevada Pale Ale Soup, a soulful blend of sharp artisanal cheese, nutty craft beer, and velvety cream. This recipe transforms simple pantry staples into a luxurious, pub-style comfort dish that’s perfect for chilly evenings. With sautéed onions and garlic forming a flavorful base and a rich roux delivering the ultimate silky texture, this cheese soup is elevated by the bold, hoppy notes of Sierra Nevada Pale Ale. The star ingredient, Fiscalini Farms Cheddar, melts beautifully to create a smooth, tangy finish. Serve it with crusty bread or golden croutons for a hearty, indulgent meal. Perfect for beer lovers and cheese enthusiasts alike, this cheddar beer soup is your go-to for effortlessly satisfying comfort food.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 bottle (12 ounces) Sierra Nevada Pale Ale
- 1 cup Heavy cream
- 2.5 cups, shredded Fiscalini Farms Cheddar cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 1 loaf (optional) Crusty bread or croutons (optional for serving)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to remove the raw flour taste.
Slowly whisk in the chicken or vegetable stock, ensuring there are no lumps.
Add the Sierra Nevada Pale Ale to the pot and stir well. Bring the mixture to a gentle simmer and allow it to cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, shredded Fiscalini Farms Cheddar cheese, Dijon mustard, paprika, salt, and black pepper.
Continue to stir until the cheese is fully melted and the soup is smooth, about 3-5 minutes. Be careful not to let the soup boil after adding the cheese to prevent curdling.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with crusty bread or croutons, if desired.
Nutrition Facts
Calories |
5011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 207.1 g | 1036% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 11789 mg | 513% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.0 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 4545 mg | 350% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
