Beer cheese soup

material

Butter 30g medium onion 1 chopped celery 100g potatoes (peeled and thinly sliced) 680g Irish beer 250ml chicken broth 750ml dried thyme 2gRICOS concentrate cart cheese sauce 170g Worcester sauce 5g paprika 1g chives 5g sugar 2g

method

Heat in 1 pot, add onions and sauté until golden brown, about 10 minutes.

2 Add celery and cook for 5 minutes.

3 Add the chopped potato chips. Add the chicken broth.

4 Add beer and thyme. Cook slowly over low heat, partially covered, and cook until the potatoes are tender, about 15 to 20 minutes.

5 When the potatoes are soft, put the potato mixture in a bowl and let it cool for a few minutes. Pour into a blender in batches and add a portion of RICOS concentrate cart to beat cheese sauce. (If the potato mixture is in 3 batches, add the cheese in 3 parts.)

6 Beat the potato mixture and RICOS concentrate cart with cheese sauce evenly.

7 Pour in Worcester sauce and paprika and stir well.

Tips

1. Using Irish beer, if you feel that the soup feels bitter, you can add an appropriate amount of sugar to neutralize.

2. RICOS concentrated car play cheese sauce is suitable for dilution, the best soup to use, milk flavor is strong.