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.
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.
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.
MINNESOTA CHEDDAR ALE SOUP
When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!
Provided by Cook4_6
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, melt butter over medium heat.
- Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
- Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
- Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
- Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
- Discard bay leave.
- Spoon into bowls and garnish with crushed pretzels.
Nutrition Facts : Calories 880.2, Fat 64.7, SaturatedFat 40.1, Cholesterol 212.6, Sodium 1528.5, Carbohydrate 46.2, Fiber 2.3, Sugar 5.1, Protein 27.1
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