Cheddar, Swiss and Beer Soup
- 2 cups diced onion
- 2 tablespoons chopped garlic
- ½ pound (2 sticks) butter
- ½ cup all-purpose flour
- 2 quarts milk
- 2 bay leaves
- 3 cups (12 ounces) shredded medium Cheddar
- 3 cups (12 ounces) shredded aged Swiss
- Salt and pepper, to taste
- Pinch of nutmeg
- 1½ cups pale ale
Instructions:
Sometimes when cooking with beer the flavor and presence of the beer is lost but it seemed to stick around in this soup.
- Sauté the onion and garlic in butter until soft, about 5 minutes. Add the flour; cook, stirring frequently, over medium heat, about 5 minutes. Whisk in the milk. Add the bay leaves; cook, stirring constantly, over low heat until the mixture thickens, about 20 minutes. Stir in the cheese gradually; cook just until the cheese melts. Remove from the heat. Season with salt, pepper, and nutmeg; remove the bay leaves. Stir in the beer.