Beer Cheese Soup
peeled and diced
red bell pepper
vegetable or chicken stock
lager or pale ale
grated (reserve some for garnish)
Dash hot sauce
pepita or pumpkin seeds
In a large Dutch oven, melt butter over a medium heat. Add carrots, red peppers, ½ teaspoon salt and cook for five minutes, stirring occasionally.
Sprinkle flour over the vegetables and stir to incorporate. Continue stirring and cooking for five more minutes.
Add stock, cashew cream, and beer into the stockpot, whisking occasionally at a slow simmer over a medium-low heat for 15 minutes.
Add cheese to the soup in batches, whisking after each addition until smooth.
Add Worcestershire, hot sauce, a pinch of pepper, nutmeg, mustard, and lemon juice. Stir to combine.
Puree the soup with an immersion blender or blender (don’t fill the blender more than half full and be careful when blending hot liquids). Return to Dutch oven.
Taste soup for seasoning and adjust as necessary. Ladle into bowls and garnish with cheese, pepitas, and chives.
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