Cheddar Soup Cups

Name: Cheddar Soup Cups
Yield: serves 8
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup finely diced celery (about 3 large stalks); 1 cup finely diced carrots (about 2 medium); 1 cup finely diced yellow onion (about 1 medium); 1 cup thinly sliced green onions, white and green parts; 1/2 cup all-purpose flour; 3 cups chicken stock; 3 cups whole milk; 6 ounces Shiner Bock beer (or any dark beer); 1 tablespoon dry mustard; 1 teaspoon Tabasco sauce; 1 teaspoon kosher salt; 2 cups shredded sharp Cheddar cheese (about 8 ounces); 2 cups shredded Monterey Jack cheese (about 8 ounces)

December 14, 2011

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.

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