BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
ALE AND CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.
- Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.
ALE, CHEDDAR AND CAULIFLOWER SOUP
Provided by Mark Bittman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the butter in a large pot over medium heat. When it melts, add the bacon (if you're using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.
- Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 1 gram
ALE AND CHEDDAR SOUP
This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)
Provided by PiceSeasGirl
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat.
- Add bacon and sauté for 1 minute.
- Add onion; sauté for 2 minutes or until tender.
- Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
- Add stock and ale; increase heat to high and bring to a boil.
- Add potatoes; return to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Transfer soup in batched to the food processor and process until smooth.
- Add cheese and stir until melted.
- Stir in cream, salt and pepper.
- Taste and adjust seasonings.
- Note: Do not boil this soup again or it will curdle.
Nutrition Facts : Calories 387.6, Fat 26.8, SaturatedFat 16.3, Cholesterol 85.1, Sodium 638.4, Carbohydrate 16.3, Fiber 1, Sugar 2.4, Protein 16.6
VERMONT CHEDDAR AND ALE SOUP
Provided by Food Network
Yield 4 pints
Number Of Ingredients 19
Steps:
- In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.
CHEDDAR BEER SOUP
Provided by Claire Robinson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
HARVEST BEER AND CHEDDAR SOUP
A great soup to go with wursts and other sausages, as well as potato skins, for a comforting cool weather meal.
Provided by PalatablePastime
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Finely shred cheese, using grater or food processor; set aside.
- Saute vegetables in butter in a saucepan with garlic until tender but not browned.
- Add flour and mustard, stirring to coat.
- Gradually add the broth and cook until slightly thickened.
- Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
- Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.
Nutrition Facts : Calories 260.6, Fat 16.3, SaturatedFat 9.8, Cholesterol 42.7, Sodium 967.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.3, Protein 11.8
CHEDDAR ALE CHOWDER
this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts : Calories 1305.3, Fat 64.2, SaturatedFat 40, Cholesterol 197.5, Sodium 1205.2, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 48.3
JALAPENO ALE AND CHEDDAR SOUP
Make and share this Jalapeno Ale and Cheddar Soup recipe from Food.com.
Provided by Pinay0618
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
- Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
- Add the ale followed by the broth and bacon and let cook for 10 minutes.
- Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
- Season with cayenne, salt and pepper to taste. and enjoy.
Nutrition Facts : Calories 748.2, Fat 62, SaturatedFat 31.2, Cholesterol 153.9, Sodium 1335.5, Carbohydrate 16.4, Fiber 1.3, Sugar 3, Protein 25.6
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