GERMAN BEER CHEESE SOUP
Easy Beer Cheese Soup is ready in less than 30 minutes! Creamy comfort in a bowl with so much flavor is the perfect starter or a main course!
Provided by Jas
Categories Main Course Soup Starter
Time 25m
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
- To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
- Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
- Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!
Nutrition Facts : Calories 376 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 77 mg, Sodium 674 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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.
GERMAN CHEESE AND BEER SOUP
Being of German heritage, I thought I'd like to try this sometime. From German Foods North America website.
Provided by Linky
Categories Cheese
Time 1h5m
Yield 2 quarts
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1504.7, Fat 93.3, SaturatedFat 53.2, Cholesterol 279.1, Sodium 3041.1, Carbohydrate 92.5, Fiber 4.6, Sugar 20.5, Protein 68.2
BAVARIAN RESTAURANT BEER CHEESE SOUP
Make and share this Bavarian Restaurant Beer Cheese Soup recipe from Food.com.
Provided by Rhonda O
Categories Cheese
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
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.
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