When making soup, use ingredients that you would eat independently. For example, for this soup, I used Cracker Barrel Aged Sharp Cheddar and Sam Adams Boston Lager because they are ingredients that I would use alone. In addition, I used Frank's Red Hot Extra Hot because I prefer things spicy. However, please note, 1 tsp is not enough to add any real spice to this soup. So if you don't like things spicy, this is just right. If you do, triple the amount listed in the recipe. If you do not drink, you may replace the beer with additional chicken stock.
With the vegetables, this soup is excellent alone. However, there are also endless add ins. For example, Hubby put it over cooked pasta with a little crushed crouton on top (he considered adding chicken, too). I cooked some bacon and crumbled it into the soup along with some boiled, diced potatoes. Let me know what you add. This recipe makes 8 servings.
1 Cup Carrots, Diced 1/2 Cup Cake Flour
1 Head Garlic, Roasted 1 Tsp Frank's Red Hot
1 Cup Carrots, Diced 1/2 Tsp dry mustard
3 Cups Chicken Stock 12 Ounce Beer
1 Lb Sharp Cheddar Cheese, grated
Sauté the diced carrots until tender but still a little crisp. Add peppers and garlic and sauté lightly. Add chicken stock, red hot and mustard, bring to a boil. Stir together flour and cheese and add to the simmering soup. When cheddar is fully melted, add the beer and heat through.
Per Serving: 302 Cal (60% from Fat, 26% from Protein, 15% from Carb); 19 g Protein; 20 g Tot Fat; 12 g Sat Fat; 6 g Mono Fat; 11 g Carb; 1 g Fiber; 2 g Sugar; 426 mg Calcium; 2 mg Iron; 964 mg Sodium