Curts Brewhaus Beer Cheese Soup Recipes

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

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.

CURT'S BREWHAUS BEER CHEESE SOUP

Curt's Brewhaus Beer Cheese Soup image

A delicious warm cheese bisque, terrific on a cold day! Starch it up a bit more by serving with sourdough croutons.

Provided by Curt Newport

Categories Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups diced carrots
1 1/2 cups diced sweet onions
3 tablespoons minced garlic
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1.5 (12 ounce) bottles beer
1/3 cup butter
1/3 cup flour
4 cups whole milk
6 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes).
2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.

Nutrition Facts : Calories 580.1, Fat 40.6, SaturatedFat 25.2, Cholesterol 121.5, Sodium 1224.9, Carbohydrate 20.3, Fiber 1.5, Sugar 9.6, Protein 29.2

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Beer Cheese Soup in a Bread Bowl with Kielbasa

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
6 ounces kielbasa, cut into 1/2-inch dice
3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
Pinch cayenne pepper
4 small round boules (about 7 inches each)
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups chicken stock, warmed
1 bottle pale ale, pilsner or lager
3 cups sharp yellow Cheddar, shredded
5 ounces Gruyere, shredded
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh chives

Steps:

Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

CURLY'S BEER CHEESE SOUP

Curly's Beer Cheese Soup image

This recipe is from Curly's Pub located in Lambeau Field, home of the Green Bay Packers. I love beer cheese soup. This stuff is so creamy and so easy to make with easy to find ingredients. If you have an immersion blender you can blitz this right in the pan. Otherwise you can take it to your blender. Top with some unbuttered popcorn. GO PACK GO!!! :) UPDATED: I checked the recipe and it did call for 6 cans of beer, but it cannot be right. I called Curly's Pub at the stadium and got the correction from them at 2 cans of beer. The recipe they had given out was for the larger amounts made for the restaurant. 6 Cans of beer makes a bit more sense then. LOL.

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup carrot, diced
1/4 cup onion, diced
1/4 cup celery, diced
1 teaspoon garlic, minced
2 tablespoons butter
2 tablespoons flour
2 (12 ounce) cans beer
4 cups water
1/4 cup chicken base
2/3 cup heavy cream
1/4 cup cream cheese
1/4 cup sour cream
10 slices American cheese
1/3 cup cheddar cheese, shredded

Steps:

Sauté carrots, onion, celery and garlic in butter until tender. Whisk flour into sautéed vegetables and allow to cook for 1 minute while whisking constantly.
Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
Add cream cheese, sour cream and American cheese slices.
With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk.
Season to taste with salt and pepper.

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