Cream cheese soup with chicken broth, beer and milk

Pour olive oil into a heavy-bottomed saucepan and heat it over medium heat.

The oil must cover the bottom so that the specified volume can be increased.

Add chopped onion, salt and allspice and fry for 4-5 minutes. Then add chopped garlic and cook for another minute.

Pour in beer, bring to a boil, reduce heat to low and simmer for about 20 minutes, until onions are tender.

It is better to use a drink without pronounced bitterness.

Pour the beer mixture and 1½ cups of chicken stock into a blender bowl. Leave the lid ajar and cover the blender with a towel to prevent the hot liquid from exploding and splashing. Grind the soup until smooth.

In a separate bowl, whisk the flour and ½ cup chicken stock. Pour into a saucepan and cook for 1-2 minutes, stirring continuously.

Then return the beer mixture to the pot, stir well, add the remaining stock and bring the soup to a boil.

Cook for about 10 minutes until thickened, then pour in the milk mixed with freshly ground pepper and cook for another 10 minutes.

Remove the dish from heat. Add shredded cheese and stir until melted.

Cheddar is great.

Serve the soup with dry pan-fried bacon, croutons, or chopped herbs.