Ingredients
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4 tbsp Unsalted Butter
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1 Carrotfinely chopped
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1 Oniondiced
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2 cloves Garliccrushed
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1/4 cup Plain Flour
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250ml Milk
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250ml Single Cream
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454ml Beer
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1 tbsp Dijon Mustard
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285g Cheddar Cheesegrated
Directions
The obvious wurst and sauerkraut have been ticked off the list so now to something a little bit strange. This recipe leapt out at me, mostly because I thought I like beer (tick), cheese (tick), and soup (tick). Let’s give this a go. With the added bonus that this recipe from the wanderlust kitchen only takes 30 minutes – great.
The recipe is simple and is made with lots of those ingredients that you find left over in the fridge. We even served ours with the leftover Pogasca from the Hungarian Grand Prix last week.
This meal received a mixed reception, two thumbs up and two thumbs down. It would probably be good when you come off the ski slopes and reminds me of a fondue. You should eat it hot and make sure the portions are not too large.
Steps
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1
Done
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Melt the butter in a large pot over a medium heat. Add the carrot, onion and garlic and saute for 10 minutes |
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2
Done
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Add the flour and stir well. Cook for 3 minutes stirring frequently until the flour turns golden brown |
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3
Done
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Combine the milk and single cream and pour it slowly into the mixture, whisking constantly until it is combined. |
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4
Done
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Turn up the heat to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until the foam subsides. |
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5
Done
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Simmer on a low heat for 10 minutes until thick. Remove from the heat and whisk in the cheese a handful at a time. Season with a salt and pepper to taste. |
