Cheddar Soup Cups
It took my mother years to convince Chef Heinz at the Beaumont Country Club to share his recipe for brandied Cheddar cheese soup. Once she got the recipe, it became one of her favorite party soups. I’ve tweaked it a little, substituting beer for brandy and omitting the Cheese Whiz (it was the 1960s, after all). Serve it in little bowls, shot glasses, or espresso cups, so friends can pick it up and enjoy this rich, tummy-warming combination in a few sips, without a spoon.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a large stockpot set over medium heat, melt the butter and add the celery, carrots, and the yellow and green onions. Cook until the onions are soft and translucent, about 3 minutes. Stir in the flour and cook for 1 minute more. Stir in the chicken stock and milk and simmer until the soup has thickened, about 10 minutes. Whisk in the beer, mustard, Tabasco, and salt. Stir in the shredded Cheddar and Jack cheeses and stir over low heat until the cheese is melted.
Step 2
Serve warm in small sipping cups or glasses.
variation
Step 3
For an extra-rich and creamy soup, substitute 1/2 pound of ripe, rind-free Brie for the Cheddar.
do it early
Step 4
The soup can be made up to 2 days in advance and refrigerated. For serving, be sure to warm it gradually over low heat or the soup will scorch. If it’s too thick after reheating, thin with milk or stock.
