Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoon Lard (or Butter, *see Notes)
  • 1 Tablespoon All-purpose Flour
  • 1 cup Milk
  • 5 cups Stock (preferably beef stock)
  • pinch Nutmeg
  • pinch Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 2 cups Beer (*see Notes)
  • 5.3 ounces Cheddar Cheese (grated, *see Notes)
  • ¼ cup Heavy Cream
  • Salt (to taste)
  • Chives (freshly chopped, *see Notes)

Instruction

  • Heat up a pot and melt your lard or butter over low to medium heat.
  • Add the flour and combine it with the lard over heat.
  • Pour in the milk, keep over medium to high heat and combine quickly. Allow to cook down a bit while whisking continuously for about 2 minutes.
  • Pour in the stock and season with nutmeg, black pepper, onion powder, and garlic powder. Mix it all well.
  • Bring to a boil and allow the soup to cook for about 10 minutes at least.
  • Reduce heat to medium and pour in your beer. Also, add the grated cheese, heavy cream and season with salt to taste. Mix it all well over medium to low heat.
  • Allow the soup to simmer slowly over a lower to medium heat setting. The soup shouldn't boil anymore at this point because the cheese might curdle (get grainy) and you want to avoid that the beer flavors disappear.
  • Serve hot with some chopped chives.