German Cheese And Beer Soup Food

GERMAN CHEESE AND BEER SOUP

Steps:

• In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
• Add the flour to create a roux. Whisk in the beer and stock.
• Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
• Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
• To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the cubed bread, and pan-toast until crispy.
• Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.

GERMAN CHEDDAR AND BEER FONDUE

Steps:

• Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
• In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
• In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

OTTO'S BEER CHEESE SOUP

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

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.

15 AUTHENTIC GERMAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German soup in 30 minutes or less!

GERMAN BEER AND CHEESE SOUP

Steps:

• 1. Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
• 2. Add the garlic and cook until fragrant, about a minute.
• 3. Mix in the flour and let it cook for 2-3 minutes.
• 4. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
• 5. Add the half and half, mustard, Worcestershire sauce, and cheese.
• 6. Cook until the cheese has melted, not boiling.
• 7. Season with salt and pepper, to taste.
• 8. Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).

BAVARIAN RESTAURANT BEER CHEESE SOUP

Steps:

• Sauté celery, onions, carrots in butter.
• Add salt and pepper.
• Blend in flour.
• Add chicken stock and cheese.
• Heat gently until cheese melts.
• Add beer.
• Adjust spices to taste.
• Serve piping hot with croutons on top, if desired.