Directions:
- Melt butter in a saucepan and combine onions, carrots, celery & garlic over medium heat and saute until vegetables are soft (about ten minutes).
- Adjust heat to high and incorporate beer. Cook on high for three to four minutes to allow for the alcohol to evaporate away.
- Heat stock in separate pot and mix cornstarch to form slurry and then add that to simmering liquid.
- Simmer 45 minutes.
- Lower heat and add cream and all of the cheeses (at this step temperature is very important - too hot and the soup will separate, too low and the cheese will not melt).
- Finally add remaining ingredients and adjust for taste and consistency.
- *Tip: If soup is to thin add more cornstarch, if soup is to think add more stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.21 Kcal (3053 kJ) | ||
| Calories from fat | 493.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.85g | 84% | |
|---|---|---|---|
| Cholesterol | 174.29mg | 58% | |
| Sodium | 1131.69mg | 47% | |
| Potassium | 480.56mg | 10% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 36.43g | 73% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 2mg | 68% | |
| Iron | 0.3mg | 2% | |
| Calcium | 919.5mg | 92% | |
| Amount Per 100 g | |||
| Calories | 134.83 Kcal (565 kJ) | ||
| Calories from fat | 91.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 84% | |
|---|---|---|---|
| Cholesterol | 32.23mg | 58% | |
| Sodium | 209.25mg | 47% | |
| Potassium | 88.86mg | 10% | |
| Total Carbs | 3.81g | 7% | |
| Sugars | 1.35g | 29% | |
| Dietary Fiber | 0.29g | 6% | |
| Protein | 6.74g | 73% | |
| Vitamin C | 0.9mg | 8% | |
| Vitamin A | 0.4mg | 68% | |
| Iron | 0.1mg | 2% | |
| Calcium | 170mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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