BEER SOUP (BIERSUPPE)
Does not taste overpowering with the beer flavor, surprisingly mild. Recipe is German in origin and very tasty!
Provided by JAZZY-GIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, bring beer, covered, to a boil.
- Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
- To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 33.4 g, Cholesterol 152.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 13.2 g, Sodium 554.6 mg, Sugar 2.2 g
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.
BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
- Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
- Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
- Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.
BEER SOUP
Make and share this Beer Soup recipe from Food.com.
Provided by Boomette
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, soften the shallots and garlic in butter.
- Add remaining ingredients.
- Cover and let simmer 20 minutes.
- Remove bay leaf.
- Reduce the soup in puree in blender. Add salt and pepper.
Nutrition Facts : Calories 243, Fat 10.9, SaturatedFat 6.1, Cholesterol 28.3, Sodium 343.6, Carbohydrate 27.5, Sugar 11.5, Protein 6.5
OTTO'S BEER CHEESE SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
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.
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
CHEDDAR BEER SOUP
Make and share this Cheddar Beer Soup recipe from Food.com.
Provided by seesko
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery until soft and transparent.
- Saute the diced carrots until tender but still a little crisp.
- Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
- Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
- Add Tabasco, dry mustard, and Worcestershire sauce.
- Bring to a simmer.
- Add beer; heat through and serve.
DENNY'S BEER CHEESE SOUP
A rather strong and cheesy soup, with no "chewy" bits to get in the way! Use more cheese to make the soup thicker and add more cheesy flavor. The beef bullion cube makes the soup taste richer, and a little saltier. Add a bit of your favorite hot sauce (Tabasco with Garlic, mmmm!) to give it a little extra kick. This is good stuff when served with toasted bread (especially Pumpernickel) like Welsh rarebit. Also makes a good side dish or appetizer. If you want something more filling, throw in some chopped, pre-cooked veggies, pre-cooked meat (beef sausage or kielbasa is quite good!), or other filler before you boil the soup. Just don't add any raw meat or uncooked foods, as the short cooking time will not be enough to cook the meat.
Provided by DennyK
Categories Cheese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a fair-size pot, combine the beer and the can of soup.
- Add the cubed or shredded cheese to the beer/soup mixture.
- Add all of the other ingredients to taste.
- Bring the entire mixture to a boil, stirring very frequently.
- By the time it boils, your cheese should be almost completely melted and mixed in with the soup.
- (Note: if you use a smaller pot, the carbonated beer may boil over quickly, so be careful.) Once the cheese is completely melted, reduce the heat.
- Simmer for at least 5-10 minutes, longer if you prefer thicker soup.
- Stir occasionally.
BROCCOLI BEER CHEESE SOUP
Steps:
- In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
Nutrition Facts : Calories 316 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 1068mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
ONION & BEER SOUP
Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!
Provided by CountryLady
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
- Sprinkle flour over onions& stir in.
- Slowly add the beer, pour in chicken stock and season to taste.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Place toast slices in ovenproof soup bowls.
- Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
- Place under broiler for a couple of minutes to melt cheese.
Nutrition Facts : Calories 636, Fat 28.5, SaturatedFat 12.1, Cholesterol 64.8, Sodium 836.9, Carbohydrate 62.8, Fiber 4.3, Sugar 13.2, Protein 28.3
EASY CHEESY BEER SOUP
This very rich and creamy beer soup is perfect for game day or to treat yourself if you want to be indulgent. The crumbled bacon puts it over the top!
Provided by Margrettajoy
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
- Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 14.8 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 18.7 g, SaturatedFat 13.1 g, Sodium 1035.5 mg, Sugar 9.8 g
CHEDDAR BEER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
- Serve sprinkled with bacon.
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
HEARTY BEER CHEESE SOUP
I'm famous for this soup. I've been making it since I was 15 years old... It's really versatile, You can change it however you want (I tend to use more beer) and it always tastes great! Great to dip with buttered bread. I got the original recipe from a 1990 Herberger's cookbook.
Provided by RagittyAndi
Categories Chowders
Time 1h15m
Yield 3 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
- Add potatoes and carrots. Cook until tender.
- Add cream of chicken soup and cheese. Heat until cheese is melted.
- Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
- Freezes well.
Nutrition Facts : Calories 416.4, Fat 22.7, SaturatedFat 12.5, Cholesterol 68, Sodium 2300.3, Carbohydrate 32.9, Fiber 2.5, Sugar 9.8, Protein 17.1
More about "beer soup food"
BEER-AND-CHEDDAR SOUP RECIPE - JONATHON ERDELJAC
From foodandwine.com
5/5 Category Soup
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
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