When it comes to warm meals to enjoy on cool fall nights, Wisconsin really gets it right with this Beer Cheese soup. In this case, the whole is greater than the sum of its parts. Alone they are great, but together, beer and cheese become a power couple: sharp cheddar meets its match with a heavy pour of ale, cut through with piquant gorgonzola. This recipe comes from Max Potter via Colorado governor John Hickenlooper, the founder of Wynkoop Brewery in Denver. The particulars aren’t important, but what is important is that you take care of yourself today and make this soup. Right. Now.
Melt butter in a saucepan and add shallots, carrot, and onion and cook until soft. Add caraway seeds, salt, pepper, stock, and milk and continue to cook until the soup has thickened. Add the cheddar and beer and simmer until the cheese has melted. Serve with crumbled gorgonzola and hunks of crusty bread.