Cheese And Ale Soup Food

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.

ALE AND CHEDDAR SOUP

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.

CHEESE & ALE SOUP

Steps:

• Cook bacon, leeks and garlic in large saucepan on medium-high heat 7 to 9 min. or until bacon is crisp, stirring frequently. Drain; discard drippings. Return bacon mixture to pan.
• Stir in flour; cook and stir on medium heat 1 min. Gradually stir in milk; cook 8 min. or until slightly thickened, stirring frequently.
• Add VELVEETA; cook 5 min. or until completely melted, stirring frequently. Stir in beer; cook 2 min. or until heated through, stirring occasionally. Serve topped with parsley.

VERMONT CHEDDAR AND ALE SOUP

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 CHEESE POPCORN BEER SOUP

Steps:

• Add first 5 ingredients to heavy soup pot and lightly saute.
• Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
• When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.

HEARTY BEER CHEESE SOUP

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.

CHEESE AND ALE SOUP

Steps:

• Melt 2 tbsp butter in a large saucepan over medium high heat. Add the onion and garlic and saute for 3 minutes. Add the half and half and bring to a boil. Reduce heat to low nd simmer 5 minutes.
• Add both cheeses and whisk until thoroughly melted. Remove pan from heat and transfer to a blender in batches. Blend to a creamy consistency.
• Transfer soup to clean saucepan over low heat. Gradually stir in ale and cream. Bring to a simmer. Season to taste with salt and pepper. Add in dash of tobasco and worcestershire.
• Ladle into serving bowls.