Creamy Beer and Cheese Soup with Rye Croutons

1. 1 Onions≈ $1.60 per kg 32 g
2. 2 Carrots≈ $1.50 per kg 32 g
3. 3 Celery stalkspack 400 g ≈ $2.20 23 g
4. 4 Butterpack 180 g ≈ $1.58 10 g
5. 5 Wheat flour 8 g
6. 6 Lager beerpack 500 ml ≈ $2.00 65 ml
7. 7 Milk 2.5%pack 930 ml ≈ $0.88 117 ml
8. 8 Cheddarpack 200 g ≈ $2.70 46 g
9. 9 Mustard 4 g
10. 10 Rye breadpack 350 g ≈ $2.39 29 g
11. 11 Salt 1 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely dice the onion¹, carrot², and celery³.

2. Sauté the vegetables in half the butter⁴ for 6–7 minutes until tender.

3. Stir in the flour and cook for 1 minute, stirring constantly.

4. Pour in the beer and milk⁷, stir well, and simmer for 10 minutes over low heat.

5. Blend the soup until smooth, then stir in the grated cheese and mustard. Warm through until the cheese melts—do not boil.

6. Cut the rye¹⁰ bread into cubes and toast in the remaining butter⁴ for 3–4 minutes until golden and crisp.

7. Season with salt and pepper, then serve the soup with the croutons.

8. For a non-alcoholic version, substitute the beer with vegetable broth and add 1 tablespoon apple cider vinegar.