Ingredients

The following ingredients have 4 Servings
  • 1 stick unsalted butter (8 tbsp)
  • 3/4 cup carrot, diced
  • 1/2 red bell pepper, diced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 (12 oz) beer (preferably pale ale)
  • 1 1/2 cups half-and-half
  • 1 lb sharp cheddar cheese, grated (aged 2+ years)
  • 1/2 tbsp Worcestershire sauce
  • 1/8 tsp ground nutmeg
  • 1 tbsp Dijon mustard
  • 1/2 lemon, juiced
  • Dash hot sauce

Instruction

  • Melt butter in large stockpot over medium heat. Add carrots, pepper, salt and black pepper and cook, stirring, for about 5 minutes or until veggies are soft. Add the flour and stir until incorporated, about 2-3 minutes.
  • Add chicken broth, beer and half-and-half and cook at a simmer for about 15 minutes, stirring often.
  • Add cheddar to soup in stages, whisking each batch until smooth. Add the Worcestershire, nutmeg, mustard, lemon juice, hot sauce and 1/2 tsp black pepper and stir to combine.
  • Use an immersion blender and blend soup until smooth. It should take about 2-3 minutes to get everything. You can also puree in a blender in batches.
  • Ladle in bowl and eat with some pretzel bread.