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.
FOOTBALL SUNDAY BEER CHEESE SOUP
This beer-based, yummy soup is perfect for the boys on a day of football.
Provided by Sarah
Categories Cream Soups
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
- Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
- Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 24.8 g, Cholesterol 149 mg, Fat 48.1 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 30.2 g, Sodium 684.5 mg, Sugar 1.5 g
FOOTBALL SUNDAY BEER CHEESE SOUP
This beer-based, yummy soup is perfect for the boys on a day of football.
Provided by Sarah
Categories Cream Soups
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
- Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
- Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 24.8 g, Cholesterol 149 mg, Fat 48.1 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 30.2 g, Sodium 684.5 mg, Sugar 1.5 g
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