“Mozzar-Ale” Beer and Cheese Soup is a bowl full of flavor and the perfect cool-weather comfort food. Serve garnished with pickled cabbage, additional shredded Whole Milk Mozzarella, sautéed shallots and/or fresh thyme. Enjoy with bread.
Prep Time: 10 mins
Cook Time: 25 mins
Serves: 5 cups
In a large sauté pan set on medium-high, sauté shallots, carrots, onion, and salt in 2 tablespoons butter until carrots are soft and onions translucent, about 8-10 minutes, stirring occasionally.
Meanwhile, in a medium saucepot, melt 3 tablespoons butter on medium-high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until your roux is a sandy consistency and has a toasty aroma, about 1 minute. At this point, whisk in stock and allow mixture to simmer on low until you’re ready to incorporate with the onion-carrot mixture.
When onions are translucent and carrots tender, gently mix in beer, thyme, caraway seeds and black pepper. Cook on medium-high until beer has lost its fizz, for at least 5 minutes. Remove from heat.
Carefully pour onion-carrot mixture into a blender or food processor with the Whole Milk Ricotta and carefully blend the warm mixture until pureed smooth. Whisk pureed mixture into simmering stock in saucepot, and bring to a rolling boil. Reduce heat to medium and fold mozzarella in. Cook until cheese has melted, about 3 minutes. Salt and pepper to taste.
Serve garnished with pickled cabbage, additional shredded Whole Milk Mozzarella, sautéed shallots and/or fresh thyme. Enjoy with bread.
Rad Tip: Keep it simple on game day by making the soup the day before. Rewarm gently and thin with additional stock as necessary.