Corrupted Soup

Beer Cheese Soup made with DC Brau’s Corruption IPA. Cause I don’t mess around.

We live within walking distance of a brewery. And driving or biking distance of another (one of my most favorite places!). This is both a glorious, and a very dangerous thing.

They have not yet been open for a year, and we have already spent more than our fair share of time at their growler hours on Saturdays. Perhaps way more. But it’s all good-we’re just supporting local business!

Although I like the Public Pale Ale, the Penn Quarter Porter is delicious, and I’m really enjoying the limited release of Thyme After Thyme, I immediately fell in LOVE with the Corruption IPA. Being a lover of all things hoppy, it was pretty much made for me.

And me being who I am, for months now I have wanted to make a good beer cheese soup using DC Brau’s Corruption. And here it is. Hoppy, cheesy goodness. Not for the faint of hop heart.

If you haven’t yet been down to DC Brau for growler hours, please do so. Free tastings, good eats from friendly food trucks, cool swag, and most importantly-AWESOME LOCAL BEER! We’ll probably see you there…

Corrupted Soup

Adapted from Emeril

4 tablespoons of butter

1 medium-large carrot

2-3 celery stalks

1 medium-large onion

4 cloves of garlic

1/2 cup flour

2 bay leaves

3 cups broth

2 cups beer (or a 12 oz is fine)*

1 cups milk

1 tablespoon worcestershire sauce

1 teaspoon mustard

4 cups cheese (I used sharp cheddar, although blue cheese would be an interesting addition if you are using an IPA)

Chop the carrots, celery, and onion and saute over medium heat until completely cooked and soft. While sauteing, season it up with salt and pepper. Mince the garlic, add to the other vegetables and saute a minute at most. Add the flour and stir to coat all of the vegetables. Cook for 2-3 minutes. Add the broth, slowly at first, whisking the entire time. Pour in the beer and milk. Let the mixture simmer for about ten minutes, whisking/stirring occasionally as needed. Turn the heat down to low. Fish out the bay leaves. Add the worchestershire sauce and mustard. Add the cheese one cup at a time, stirring and melting the cheese entirely before adding any more. Check for seasoning. Garnish with spicy popcorn like I did, or croutons, bacon, or whatever you’d like!

*I used two full cups because I had a growler full of beer. If you’re making this soup from a bottle or canned beer, that 12 oz. is plenty. Also, this soup can easily be made with almost any style of beer: pale ales, lagers, stouts, seasonals-whatever flavor you want to impart. If you don’t groove on IPA’s, it’s all good. I just love me some hops.