Make a stop in my hometown of Robbinsdale and visit the brewery that sits on land where my Grama’s old tavern, The Canteen, used to be. Pick up a growler of “Birdtown Blonde,” which will give you both enough beer to cook with and to drink!
Wicked Wort is on W. Broadway, just off 42nd Av. N. While you’re in the neighborhood, pay a visit to the legendary Hackenmueller’s Meats next door.
Ingredients:
2 cups diced celery, diced onion and diced carrots
3 cloves garlic, minced
1 tsp. Tabasco Sauce
1/8 tsp. dried ancho pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 cups chicken broth
24 oz. Wicked Wort “Birdtown Blonde”
1/2 cup butter plus 1 Tbs. butter
1/2 cup flour
4 cups half and half
6 cups shredded sharp cheddar cheese
1 Tbs. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. dry mustard
popped popcorn for garnish
Directions:
Bring a large saucepan to medium heat and melt 1 Tbl. butter. Add celery, onions, and carrots and sauté for five minutes. Add pepper sauce, ancho pepper, salt and pepper, chicken broth and Birdtown Blonde. Simmer until vegetables are tender. Remove from heat and using an immersion blender, carefully blend until smooth.
Heat remaining butter in a large soup pot over medium-high heat. Slowly add flour to butter, whisking constantly. Keep stirring and cook a few minutes until roux is light brown. Turn down heat to medium, and gradually add half and half – again, whisking constantly. After all half and half is added, take off the heat and gradually stir in cheese. Cover to keep warm.
Add beer mixture to cheese mixture, stirring constantly. Stir in Dijon, Worcestershire, and dry mustard. Bring to a slow simmer and cook for 15 minutes. Serve with popcorn and remaining “Birdtown Blonde” from the growler – if there is any left. Next time buy two growlers; one for the beer cheese soup and one just for you.