Recipe: Schlafly Bottleworks’ White Cheddar-APA Soup

We like cheese. We like beer. We like soup. And we like the genius who first thought of putting these things together, because beer-cheese soup might just be the perfect fall comfort food. We’re partial to the version served at Schlafly Bottleworks, where chef Josh King blends the brewer’s hoppy APA with tangy sharp Cheddar for a rich and creamy soup with local flair.

White Cheddar-APA Soup
Courtesy of Schlafly Bottleworks’ Josh King
8 to 10 Servings

2 sticks butter
2 cups flour
½ cup olive oil
1½ cups diced carrot
1½ cups diced celery
1½ cups diced onion
3 Tbsp. minced garlic
2 cups Schlafly APA
5 cups vegetable stock
1 Tbsp. salt
2 tsp. ground white pepper
½ tsp. nutmeg
½ tsp. cayenne pepper
1 bay leaf
¾ lb. sharp white Cheddar cheese, shredded
3 cups heavy cream

• In a large pan, make a roux: Melt the butter and then add in the flour. Stirring constantly, cook over medium-low heat until the roux smells slightly nutty. Set aside.

• Place the olive oil, carrots, celery, onions and garlic in a stockpot and cook, stirring frequently, over medium heat until the onion is translucent and the vegetables are soft. Do not brown.

• Add the beer, vegetable stock and all spices and simmer for 15 minutes.

• Add the roux in small amounts until the mixture coats the back of the spoon, stirring well after each addition. (You might not use all the roux. If you prefer a thicker soup, add more roux, but remember that the cheese will also thicken the soup.)

• Add the shredded cheese a little at a time, stirring after each addition until completely melted.

• Add the heavy cream, remove from the heat and stir well.

• Serve warm.