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.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
CHEESE & ALE SOUP
Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 14 g, Protein 17 g
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.
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CHEESE AND BEER SOUP
This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.
Provided by catlover20
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g
More about "cheese and ale soup recipes"
CHEDDAR-ALE SOUP RECIPE | EATINGWELL
From eatingwell.com
4/5 (3)Total Time 35 minsCategory Healthy Vegetarian Super Bowl RecipesCalories 386 per serving
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
- Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
CHEDDAR ALE SOUP - RICH, SMOOTH, CHEESY SOUP PERFECT …
From willcookforsmiles.com
Category SoupCalories 308 per serving
CHEDDAR AND ALE SOUP WITH POTATO & BACON - BROWN EYED BAKER
From browneyedbaker.com
10 BEST BEER CHEESE SOUP RECIPES | YUMMLY
From yummly.com
CHEDDAR ALE SOUP - LEMON BLOSSOMS
From lemonblossoms.com
RECIPE: BEER CHEESE SOUP - WESTCOASTFOOD
From westcoastfood.ca
BEER CHEESE SOUP - WISCONSIN STYLE WITH CHEDDAR - CRAFT BEERING
From craftbeering.com
RACHAEL'S BEER CHEESE SOUP | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BACON AND BEER CHEESE SOUP - JO COOKS
From jocooks.com
EASY BEER CHEESE SOUP RECIPE - BACON, CREAM CHEESE, & CHEDDAR
From showmetheyummy.com
CHEDDAR ALE SOUP | CABOT CREAMERY
From cabotcheese.coop
5/5 (8)Estimated Reading Time 5 mins
GRAFTON CHEDDAR ALE SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEER CHEESE SOUP – RECIPES COLLECTION
From recipescollection.org
BEER CHEESE SOUP KIT - THERESCIPES.INFO
From therecipes.info
KETO BEER & CHEESE SOUP | LOW CARB - THE HUNGRY ELEPHANT
From thehungryelephant.ca
THE BEST ONE POT BEER CHEESE SOUP RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
BEER CHEESE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
CHEDDAR-ALE SOUP | WILLIAMS SONOMA
From williams-sonoma.com
BEER CHEESE SOUP RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
BEER-AND-CHEDDAR SOUP RECIPE - JONATHON ERDELJAC | FOOD & WINE
From foodandwine.com
CREAMY BEER CHEESE SOUP - THE CHUNKY CHEF
From thechunkychef.com
SLOW COOKER STEAK & ALE CHEESE SOUP - THE MIDNIGHT BAKER
From bakeatmidnite.com
CHEDDAR ALE SOUP – GRAFTON VILLAGE CHEESE
From graftonvillagecheese.com
CHEDDAR CHEESE SOUP RECIPE | SOUTHERN LIVING
From southernliving.com
35 COMFORTING CHEESE SOUPS | TASTE OF HOME
From tasteofhome.com
RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP …
From campbells.com
BEER CHEESE SOUP RECIPE A PERFECT BLEND OF CHEDDAR AND ALE
From allourway.com
CHEDDAR ALE SOUP WITH CHILI CHEESE POPCORN. - HALF BAKED HARVEST
From halfbakedharvest.com
BEST IRISH BEER CHEESE SOUP {RECIPE} - A SPICY PERSPECTIVE
From aspicyperspective.com
BEER CHEESE SOUP - AVERIE COOKS
From averiecooks.com
VERMONT CHEDDAR ALE SOUP | CABOT CREAMERY
From cabotcheese.coop
BEER CHEESE SOUP {WITH SHARP CHEDDAR!} - SPEND WITH PENNIES
From spendwithpennies.com
VERMONT CHEDDAR CHEESE AND BEER SOUP | ALEXANDRA'S KITCHEN
From alexandracooks.com
BEER CHEESE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EASY BEER CHEESE SOUP - MOM ON TIMEOUT
From momontimeout.com
CANADIAN BEER AND CHEESE SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEER CHEESE SOUP - GERMAN OKTOBERFEST CLASSIC DISH - ALL THAT'S JAS
From all-thats-jas.com
CREAMY BEER CHEESE SOUP RECIPE - HOSTESS AT HEART
From hostessatheart.com
IRISH ALE & CHEESE SOUP - DUTCH FARMS
From dutchfarms.com
CHEDDAR AND ALE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love