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Amber Cheddar Soup Recipe

December 03, 2017


1/4 cup unsalted butter
1 yellow onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon snipped fresh chives
1/3 cup all-purpose flour
1-3/4 cups milk
1-3/4 cups chicken stock
1 (12 ounce) bottle Abita Amber
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2-1/2 cups grated sharp Cheddar Cheese (or more, to taste)
Tony Chachere's Original Creole Seasoning, to taste
Cayenne pepper, to taste


Melt the butter in a large, heavy pot over medium-low heat. Add the onion, celery and carrots. Cook, stirring occasionally, for about 10 minutes. Add the parsley and chives and cook for 5 minutes. Stir in the flour and cook, stirring, for 2 to 3 minutes. Increase the heat to medium-high. Whisk in the milk and chicken stock. Bring to a simmer and cook, stirring often, until the mixture thickens, 8 to 10 minutes. 

Pour the mixture into an electric blender and puree until smooth.

Return the pureed mixture to the pot over medium heat. Add the beer, Worcestershire sauce and dry mustard. Simmer until the foam subsides, about 5 minutes.

Whisk in the cheese, 1/2 cup at a time, letting each addition melt before adding more. Do not allow the soup to boil. Season with Creole seasoning and cayenne. Serve immediately.


Recipe by Erin Kyles | Baton Rouge, LA


Suggested Pairings: Amber


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