Hot Beer Soup Heisse Biersuppe Recipes

BEST-EVER BEER CHEESE SOUP

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.

HOT BEER SOUP (HEISSE BIERSUPPE)

Steps:

• Pour beer and sugar into a heavy 4 to 5 quart saucepan.
• Bring to a boil over high heat, stir constantly until sugar is dissolved, then remove from heat.
• In a small bowl, whisk egg yolks and beat in the sour cream a little at a time. Stir about 1/4 cup of the hot beer into the mix then whisk it into the beer. Add cinnamon, salt and grindings of pepper.
• Return to heat and cook stirring constantly until it thickens slightly. Do NOT let it boil or it could curdle.
• Serve.

BIERSUPPE

Steps:

• In saucepan over medium heat, bring beer, covered, to a boil.
• Beat together in a bowl egg yolks, sour cream, cornstarch, sugar and salt until well blended.
• Transfer mixture to a large saucepan over low heat.
• Pour in beer slowly, stirring until well combined.
• Don't boil.
• To serve, divide bread cubes into six warmed soup bowls.
• Sprinkle cheese over bread.
• Pour hot soup over all and serve.

BEER SOUP (BIERSUPPE)

Steps:

• In a medium saucepan over medium heat, bring beer, covered, to a boil.
• Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
• To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.