Lockeland Table’s Beer Cheese Soup
Serve an arugula radicchio salad with lime vinaigrette for a zesty, biting contrast to the rich creamy soup.
This creamy, rich soup has been a signature of The Yellow Porch for years and never goes off the menu.
Ingredients
SERVINGS: 6, 1 cup Serving(s)
- 2 tablespoons olive oil
- 5 stalks celery, chopped
- 1 small onion, chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup water
- 6 ounces cream cheese
- 4 ounces blue cheese
- salt and pepper to taste
Preparation
1. Heat oil in a large saucepan. Add celery and onion; saute 10 minutes or until tender. Add heavy cream, milk and water and bring to a boil. Immediately remove from heat, add cream cheese and bleu cheese. Blend with an immersion stick blender or in batches in a blender. Add salt and pepper to taste.
Cooking
Super easy. Check out our video courtesy of Carrot Krate.
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