The chill of fall has, on occasion, a way of inspiring a curious lethargy. (Stay in bed a little bit longer. Watch just one more episode of the sitcom de jour. Exercise tomorrow? Yeah, tomorrow.) Even making food can feel chore-like, so we whipped up—literally, in a blender—a soup that’s far from taxing to prepare and whose leftovers stand to keep you satisfied for days. Our new seasonal beer, Flipside® Red IPA, lends an up-front malty sweetness and a delicately bitter finale, sandwiching the bright flavors of myriad vegetables. Also at play is the richness of aged white cheddar. Our legs almost buckled after our first tasty spoonful. Good thing you’re clinging to the couch until tomorrow, right? Yeah, tomorrow.
Flipside Creamy Vegetable Soup
1 cup Flipside Red IPA
4 cups milk or cream
12 ounces sharp white cheddar, grated
1/4 cup butter
1/4 cup flour
2 tablespoons Sierra Nevada Porter mustard or Dijon
1 teaspoon Worcestershire sauce
3 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons canola oil
2 medium carrots, diced well
2 sticks celery, diced well
2 red bell peppers, diced well
1 medium onion, diced well
In a large pot, combine the vegetables and oil and sauté over low heat for about 10 minutes.
In concert with the vegetables cooking, prepare the sauce:
In a sauce pan, melt the butter over medium heat. Add the flour and cook for about 5 minutes, stirring consistently, until the mixture turns a light golden color. Heat the milk in a separate pan. Just before the milk boils, slowly whisk it into the flour mixture until smooth. Add the bay leaf and Flipside and bring the mixture to a boil, then simmer for 10 minutes. Fill a glass with the remaining beer to sip while you wait. Stir in the cheese, mustard, garlic, Worcestershire sauce, and salt.
Pour the sautéed vegetables into a blender and add enough sauce to cover the vegetables. Puree carefully (it’s hot!) until smooth. Return the pureed mixture to the remaining sauce, stirring to create the final soup. Adjust with salt and pepper to taste.