Beer And Cheddar Soup with Chorizo Sausage and Apples

During Autumn, I love any excuse to celebrate, and this rich beer and cheddar soup is the perfect meal to serve at any gathering! It's hearty and satisfying and the seared chorizo and sweet apples add the perfect "Autumn" touch.

Amy LaBelle's Beer And Cheddar Soup With Chorizo Sausage and Apples:

This recipe makes 6-8 servings

Ingredients:

• 2 tablespoons and 2 teaspoons vegetable oil, divided

• 1 medium yellow onion, chopped

• 2 cloves garlic cloves, chopped

• 6 tablespoons (¾ stick) unsalted butter

• ⅓ cup all-purpose flour

• 3 cups low-sodium chicken broth

• 12 oz. lager (such as Brooklyn Brewery)

• ½ cup heavy cream

• 8 oz. mild yellow cheddar, grated

• Kosher salt and freshly ground black pepper

  
  

For the Garnish:

• 1 lb chorizo sausage, sautéed until crispy

• 1 apple, cored & sliced

Directions:

1. Heat 2 Tbsp. oil in a large heavy pot over medium heat.

2. Add onion and cook, stirring occasionally, until soft but not browned, 8–10 minutes.

3. Add garlic and cook, stirring constantly, about 1 minute.

4. Add butter and stir until melted.

5. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.

6. Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10–15 minutes.

7. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition.

8. Cover and let sit for 10 minutes to ensure cheese is melted.

9. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot).

10. Season with salt and pepper.

11. Before serving, garnish each bowl of soup with sautéed chorizo and sliced apples.

    
    

Amy's Recipe Tips:

Use a sharp cheddar for a richer, more pronounced flavor that really makes the soup shine!