Big Game Spicy Beer Cheese Soup Recipes

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BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

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.

BIG GAME SPICY BEER CHEESE SOUP



Big Game Spicy Beer Cheese Soup image

This is an intensely cheesy, spicy rich beer soup that will be a TOUCHDOWN in your home and gone by the end of the game. Serve with popcorn or hunks of sourdough bread for dipping.

Provided by Challena

Categories     Cream Soups

Time 1h10m

Yield 12

Number Of Ingredients 19

2 tablespoons butter
1 tablespoon olive oil
1 cup finely chopped celery
1 cup finely chopped carrot
1 clove garlic, minced
1 (32 ounce) carton chicken stock
3 (12 fluid ounce) cans or bottles American-style pale lager beer
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco®)
2 teaspoons white pepper
2 teaspoons dry mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1 pound) loaf processed cheese, cubed
½ pound block pepperjack cheese, shredded
½ pound block sharp Cheddar cheese, shredded

Steps:

  • Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
  • Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
  • Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
  • Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
  • Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
  • Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
  • Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 16.3 g, Cholesterol 82 mg, Fat 29.2 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 15.5 g, Sodium 1655.1 mg, Sugar 5 g

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