Sunday Supper: Beer Cheese Soup

Serves 4.

Note: The traditional way to garnish this German-by-way-of-Wisconsin soup is with popcorn. But the folks at Saveur magazine have dressed it up with something even better for a luxurious finish: Gorgonzola. Serve the soup with crusty bread on the side, with or without a green salad, and you've got a simple dinner ready to enjoy. From "Saveur Soups & Stews," by the editors of Saveur.

• 2 tbsp. unsalted butter

• 3 large shallots, finely chopped

• 1 medium carrot, coarsely shredded

• 1 medium onion, finely chopped

• 1/3 c. flour

• 1 3/4 c. vegetable stock

• 1 c. milk

• 1 tsp. caraway seeds, crushed

• Kosher salt and freshly ground black pepper, to taste

• 10 oz. shredded sharp Cheddar cheese

• 6 oz. beer, preferably ale

• Crumbled Gorgonzola cheese, to garnish

Directions

Melt the butter in a 4-quart saucepan over medium-high. Cook the shallots, carrot and onion until soft, 4 to 6 minutes.

Stir in the flour and cook for 2 minutes more. Add the stock, milk, caraway seeds, salt and pepper, and simmer until the soup is thickened, 8 to 10 minutes.

Add Cheddar and beer, and cook until cheese is melted, 2 to 3 minutes.

Ladle soup into bowls and top with Gorgonzola. Serve with bread.