Gourmet Soup Of The Day Recipe

Sweat vegetables

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 2–3 minutes to cook the raw flour taste; the mixture will thicken and form a paste (roux). Keep heat at medium to avoid browning the roux.

Deglaze with beer

Slowly pour in the beer while whisking vigorously to incorporate and smooth the roux. Continue whisking until the mixture is homogenous and most bubbles subside, about 1–2 minutes.

Add liquid

Gradually whisk in the chicken stock until smooth. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, stirring occasionally, for 10 minutes to allow flavors to meld and to thicken slightly.

Temper dairy

Stir the milk and heavy cream together in a measuring cup. Slowly ladle about 1/2 cup of the hot soup base into the milk-cream mixture while whisking to temper it. Then pour the tempered dairy back into the pot, whisking to combine. Heat gently—do not boil—until the soup is warm and slightly thickened, about 3–5 minutes.

Prepare cheese

Reduce heat to the lowest setting. Working in small handfuls, stir the grated sharp cheddar (and optional white cheddar/Gruyère) into the warm soup until fully melted and smooth. Avoid high heat to prevent cheese from separating. If the soup becomes too thick, thin with up to 1/2 cup additional stock or milk.

Season

Stir in the Dijon mustard, Worcestershire sauce, hot sauce (if using), mustard powder, black pepper, kosher salt, and a pinch of nutmeg. Taste and adjust seasoning—add salt, pepper, or hot sauce to preference. Keep the soup warm on the lowest heat setting; do not boil once cheese has been added.

If desired, use an immersion blender and pulse briefly (1–3 short bursts) to slightly smooth the soup while retaining some texture. Alternatively, leave it chunky. Ladle the soup into bowls and garnish with chopped crispy bacon, sliced chives, and croutons or pretzel bites. Serve immediately.

Storage and reheating: Cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently over low heat, stirring and adding a splash of milk or stock to restore creaminess; do not boil.