I want to be the kind of person who has traditions. Christmas is definitely the time to start some traditions!!
One of ours is the getting of the Christmas tree!
This is our 3rd Christmas together, so we are still working out the my family does this, your family does this type of routines. We don’t live close to any of our family, so it was just the 2 of us this Christmas!
I first read about the Christmas Eve Cheese Soup here. I had forgotten about it until I was recipe planning for Christmas!
I can definitely see us making this soup every Christmas Eve!
Merry Christmas Cheese-y Eve Soup
Print this recipe!
Makes 6 servings
3 stalks celery, chopped
2 carrots, peeled and chopped
1/2 large onion, diced
2 medium potatoes, peeled and diced
1 tbsp butter
2 tbsp garbanzo bean flour
1 tbsp dry mustard
4 cups vegetable broth
16 oz cheddar cheese, shredded
8 oz beer
In a large pan on the stove, melt the butter over medium heat. Add chopped vegetables – celery, carrots, potatoes, and onion. Season vegetables with salt and pepper. Let vegetables cook for 10 minutes, stirring occasionally, so they vegetables don’t burn.
After 10 minutes, add the flour and mustard. Stir well, mixing the flour with all the vegetables. Slowly add in the vegetable stock. Bring to a boil, and cook for 30 minutes – or until the vegetables are tender.
Slowly add in the cheese — a little bit at a time. Yes … lots of cheese.
Allow the cheese to melt before adding in more cheese. Keep adding in cheese until it all is melted. The soup will thicken as you add the cheese as well.
Add the beer. The soup will foam up from the beer – keep stirring until the foam reduces.
Blend the soup – either with an immersion blender, or by slowly adding batches to a blender and blending until smooth.
Cheesy deliciousness. This soup was so incredibly good!
I used this gluten free beer:
A local Colorado beer. Yum!
What Christmas traditions do you have?