Canadian Beer And Cheese Soup Food

LE CELLIER CANADIAN BEER CHEESE SOUP

Steps:

• Open bottle of beer, and set on the counter so it will warm up if refrigerated. In a large stew pot, over low heat add sliced bacon. Do not try to brown the bacon, you want to release the fat from the bacon only. W
• hen a couple of tablespoons of fat have been released and the bacon begins to look cooked add the 4 tablespoons of butter. When the butter has melted turn heat up to low-medium setting and add chopped onion and celery. When the chopped onion begins to look translucent and the celery is tender add the 1 cup of flour.
• This will look crumbly and may appear you have too much flour. Cook through for a couple of minutes, so the raw flour taste will be cooked out. Add chicken stock a cup at a time, stirring until the mixture looks thick and gravy like. Add the second and third cup of chicken stock stirring to incorporate each time.
• This mixture will look like a thick gravy now. Add 1/2 pint of heavy cream, and then stir until incorporated, then add remaining heavy cream and stir. Add grated cheese by thirds into soup, stirring until all of the cheese is fully melted. Add Tabasco sauce, dry mustard, pepper, Worcester sauce, and stir until fully blended.
• Slowly pour in beer stirring until well blended. Serve soup immediately. Notes on beer: Use a good quality dark beer, brands/styles that I like: Shiner Bock, Saint Arnold's Amber, Abita Beer Amber, any Oktoberfest style of beer. Reheating notes: if you must reheat the soup, do so very gently over low on the stove, you may need to thin with milk.

BEST-EVER BEER CHEESE SOUP

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.

CANADIAN CHEESE SOUP RECIPE

Steps:

• 1. Cut bacon into 1/4 inch pieces. This is much easier if the bacon is very cold or even a bit frozen. 2. Cook bacon is a pot or Dutch oven over medium heat until lightly browned, about 5 minutes. 3. Add onion, celery, and butter and saute for 4-5 minutes or until onion is softened. 4. Add flour and saute for a few minutes over medium heat. Whisk in chicken stock and milk. Stir consistently until you see the first bubbles forming. Turn down to low heat and simmer uncovered for about 25 minutes. 5. Remove from heat and stir in cheese, Tabasco, Worcestershire sauce, and beer. If you want a smoother texture you can use an immersion blender (I like the texture the way it is). 6. Add salt and pepper to taste and serve with chopped scallions or chives.

OH SO GOOD FRENCH ONION SOUP

Steps:

• Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

CANADIAN BEER AND CHEESE SOUP

Steps:

• Melt butter in a dutch oven over medium heat.
• Add onion, carrot, celery and garlic; sauté for 2 minutes.
• Stir in beer. Bring to a boil. Stir in broth and return to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
• Meanwhile, combine flour, dry mustard, cayenne pepper and nutmeg in a bowl. Gradually whisk in milk; set aside.
• Remove pan from heat. Using a hand blender, puree beer mixture until smooth. Return pan to heat.
• Gradually whisk milk mixture into beer mixture until blended. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently, until thickened, about 5 minutes.
• May be prepared to this point and refrigerated for up to 24 hours.
• Reheat soup before proceeding. Gradually add cheddar cheese and Parmesan cheese to soup, stirring until cheese is melted.

CANADIAN CHEESE SOUP

Steps:

• Combine water and vegetables in a medium pan; cover.
• Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
• Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.

BEER CHEESE SOUP V

Steps:

• In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
• When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

CANADIAN BACON CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

CANADIAN CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

CANADIAN BEER AND CHEESE SOUP

Steps:

• Saute butter, onins and flour for about 5 minutes in pot. Don't brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.

CHEDDAR BEER SOUP

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 DIP

Steps:

• Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
• Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
• Reduce heat to low, add cheeses, and stir just until melted and smooth.
• Serve warm with vegetables, tortilla chips or soft pretzels.