Wisconsin Beer Cheese Soup With Fried Cheese Curds Recipes

WISCONSIN NATIVE'S BEER CHEESE SOUP

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.

DEEP-FRIED CHEESE CURDS

Steps:

• Instructions Place cheese curds in a mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture. Combine the flour, baking powder, salt and pepper in a large, shallow bowl. Heat vegetable oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture, shaking off any extra coating. Fry curds, in batches, in vegetable oil for 1-3 minutes on each side or until light golden brown. (Do not crowd.) Drain on paper towels. Serve immediately with dipping sauce if desired.

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.

WISCONSIN CHEESE 'N BEER SOUP

Steps:

• In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
• Stir in soup mix, milk and worcestershire sauce.
• Mix well.
• Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
• Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
• Garnish with popcorn.

REAL WISCONSIN FRIED CHEESE CURDS

Steps:

• Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.