German Beer And Cheese Soup Recipes

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.

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.