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Beer, Cheese and Vegetable Soup recipe

Beer, Cheese and Vegetable Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Cream and cheese soup

The delightful combination of cheese and beer, come together in this dish. Celery, carrots, mushrooms and cauliflower, are simmered together in a beer-flavoured cheesy soup.

38 people made this

IngredientsServes: 6

  • 50g spring onions, chopped
  • 125g celery, chopped
  • 125g carrots, chopped
  • 225g fresh mushrooms, sliced
  • 175g butter
  • 60g plain flour
  • 1 teaspoon dry mustard powder
  • 1.25 litres chicken stock
  • 1 small head cauliflower
  • 350ml beer
  • 225g mature Cheddar cheese, grated
  • 2 tablespoons grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Saute spring onions, celery, carrots and mushrooms in butter. Mix flour and dry mustard powder into sauteed vegetables. Add chicken stock and bring to the boil.
  2. Break up cauliflower into bite-size pieces, steam until just tender.
  3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.

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Reviews & ratingsAverage global rating:(42)

Reviews in English (36)

by Sarah

This is SO good! I followed the advice to add Velveeta (about 6 ounces). Since it did that, I used slightly less shredded sharp chedder (about 2 ounces less). I didn't have green onion on hand, so I used yellow onion, and light beer so it wouldn't overwhelm the soup. I salted and peppered the veggies while they sauteed and I forgot to steam the cauliflower separately, but it cooked perfectly during the 20 minute simmer. I didn't want to use 3/4 cup butter, so I used a few tbsps olive oil, and a couple tbsp light butter. I can't believe how good this soup is - the best soup I've had! I will absolutely make this again.-18 Jun 2010

by naples34102

I made this exactly as written, only using mild Cheddar rather than sharp, and light beer - and was initially very unimpressed. While I loved the chunkiness of the vegetables, the broth itself was watery rather than creamy and even had flecks or grains of cheese in it - not pretty. I took a guess on what would correct this and added a good chunk of Velveeta, noted for it's smoothness and melting quality. I can't tell you what an incredible difference this made! The soup was totally transformed and became creamy, rich and smooth! I was so pleased! Even though to start I really wanted to rate this as three stars, the soup ended up being so darn good I didn't want to take the risk of turning anyone off to it. With just this small change of adding Velveeta, this became a five star soup!-17 Jun 2009

by Melissa H.

I really loved this soup! This has to be one of the best soups I've made/eaten - and I don't like beer! I didn't have any califlower but used potatoes, adding them with all the other veggies. I added a bit of sour cream in the end and I had less than a bottle of beer to put in it but you could still taste it. We topped it with additional parmesan cheese.-25 Nov 2008


Beer and Cheese Soup

This creamy soup recipe of German origin is great served as a first course or alongside a sandwich.

For our version, we used both sharp cheddar and Jarlsberg cheeses and a nice quality, medium-bodied lager.

We found that the smooth-melting Jarlsberg mellows the tangy cheddar somewhat so the cheeses pair with the beer without overpowering it.

The result is a well-balanced blend of subtle flavors. For a finishing touch, top with some Garlic-Pumpernickel Croutons (instructions included).


Recipe Summary

  • ¼ cup butter
  • 2 cups small broccoli florets
  • 1 cup shredded carrot
  • ⅓ cup chopped onion
  • ¼ cup all-purpose flour
  • 1 teaspoon dry mustard
  • ¼ teaspoon black pepper
  • 2 ¼ cups milk
  • ½ ounce 8-oz. pkg. cream cheese, cut into cubes and softened
  • 8 ounces fully cooked Polish sausage, cut into thin slices
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 1 cup reduced-sodium chicken broth
  • 1 cup beer

In a 4-quart Dutch oven melt butter over medium-high heat. Add broccoli, carrots, and onion. Cook and stir 5 minutes or until vegetables are soft.

Stir flour, dry mustard, and pepper into vegetables. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cream cheese. Stir in sausage, cheddar cheese, broth, and beer. Cook and stir over low heat until cheese melts and soup is heated through.


For this cheesy soup, get out a large pot, saucepan, and all the ingredients you need to get it made.

Ingredients (see the full recipe below in the recipe card)

  • Butter
  • Onion
  • Jalapeno pepper
  • Carrots
  • Chives
  • Garlic
  • Worcestershire sauce
  • Salt
  • Pepper
  • Dry mustard powder
  • Chicken stock–Make your own homemade chicken stock for this recipe.
  • Beer–We used a light beer for this recipe, but a lager is another popular choice. Or, choose a beer you have on hand (that you like to drink).
  • Flour
  • Half and half
  • Sharp cheddar cheese
  • Bacon (optional)
  • Popcorn (optional)
  • Croutons (optional)–If you do add croutons, be sure to try making these homemade croutons !

Beer Cheese Soup

During the chilly winter months, there’s nothing more therapeutic than some homemade comfort food. Warm up with a hearty bowl of beer cheese soup!

Ingredients

For the Soup

  • 3 oz. unsalted butter
  • 1 yellow onion, peeled and small diced
  • 5 stalks celery, small diced
  • 5 carrots, peeled and small diced
  • 3/4 cup flour
  • 64 oz. vegetable stock
  • 16 oz. bottle lager beer
  • 1 lb. shredded sharp cheddar cheese
  • 1/2 cup heavy whipping cream
  • 8 oz. cream cheese
  • Kosher salt and fresh cracked pepper, to taste

For the Toppings

  • ½ loaf French bread, cut into 1” cubes
  • 2 Tbsp. olive oil
  • 1 tsp. dry basil, oregano and garlic powder (each)
  • Kosher salt and fresh cracked pepper, to taste
  • 6 slices prosciutto ham
  • Red pepper relish

Instructions

  1. Add the butter to a large pot over medium heat. Add the onions, celery and carrots and cook for 6-8 minutes, or until tender.
  2. Stir in the flour to make a roux. Pour in the stock and beer and bring it to a boil or until the soup is thick.
  3. Finish by whisking in the cheddar cheese, whipping cream, cream cheese and salt and pepper. Keep warm.
  4. Preheat the oven to 375°F.
  5. Toss the bread, olive oil, basil, oregano, garlic, salt and pepper together and place on a parchment-lined sheet tray. Bake for 12 to 15 minutes, or until crisp and browned. Set aside.
  6. Place the prosciutto on a parchment-lined sheet tray and bake for 10 minutes or until crisp. Break up into little chunks.
  7. Garnish the soup with croutons, or prosciutto, or red pepper relish, or all of the above.
  8. Add extra shredded cheese and green onions, if desired.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.


Making Beer Cheese Soup

I’ve made it twice. The first time strictly by the recipe. It calls for finely chopped onion, carrots and celery. The soup tasted fine, but I have a problem with the chunks of veggies. No matter how small you chop them, they are still noticeable in the mouth. I much prefer a creamier soup.

And for spices, the recipe calls for white pepper and seasoned salt and only 1/2 teaspoon of each!

Second time making it, (some things had to be fixed): I chopped the vegetables, but not so finely this time, and simmered them in 2 cups of vegetable broth for 20 minutes. Then just pureed them in a blender which makes the soup much more mouth friendly, IMHO.

A little more beer, (twice as much), was added the second time.

More seasoned salt, Lawry’s, (twice as much).

And the ingredient that just takes the recipe over the top…smoked paprika. And just 1/4 teaspoon. It’s like adding bacon bits to the soup…no kidding. It just amps up the flavor with smokiness and goes so well with the cheese.

I made some stovetop, skillet browned croutons from a bread that MaryJo had just made. And chopped scallions as a garnish are a delightful spiciness in a spoonful of the soup.

The printable recipe is below and you can also adjust the number of servings in the recipe card.


Beer Cheese Soup

Initially, I wasn’t convinced that I would try this soup. After all, I don’t like beer or Gruyere cheese. But alas I did … and dunked garlic crostini into it. It was so yummy and fall-esque.

Ingredients

  • 3 Tablespoons Unsalted Butter
  • 2 whole Carrots, Finely Diced
  • 2 stalks Celery, Finely Diced
  • 2 cloves Garlic, Minced
  • 1 whole Small Onion, Finely Diced
  • ½ teaspoons Dry Mustard Powder
  • 1 pinch Cayenne Pepper
  • Salt And Pepper
  • 3 Tablespoons All-purpose Flour
  • 2 cups Chicken Stock
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Teaspoon Worcestershire
  • 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
  • 2 cups Shredded Sharp Cheddar
  • 1 cup Shredded Gruyere
  • ½ cups Half-and-half
  • Garlic Crostini, For Serving (See Note)

Preparation

Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.

Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.

Note: To prepare garlic crostini, preheat oven to 400ºF. Cut a baguette into ½-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.


Recipe Card: Wisconsin Beer Cheese Soup

Wisconsin beer soup is one of the most popular dishes in the state and it&rsquos no surprise!

There&rsquos a reason why the state is known for its cheese and beer because it&rsquos the best.

You will find this beer cheese soup in almost every Wisconsin restaurant and some are not shy in making out of it a form of art.

Ingredients

  • 1 carrot
  • ½ red bell pepper
  • 1 green bell pepper
  • 2 celery stalks
  • 1 onion
  • Garlic
  • 2 cups of chicken broth, vegetable broth, or water depending on your preferences (475 grams)
  • ½ cup of cooking cream (120 grams)
  • 1 cup of well-balanced beer (235 grams)
  • 1 tablespoon of mustard (16 grams)
  • ½ stick of butter (57 grams)
  • 4 tablespoons of flour (36 grams)
  • 1 cup of Cheddar cheese or I also like any kind of smoked cheese (450 grams)
  • 2 tablespoons of Worchestershire sauce (18 grams)
  • Salt
  • Pepper
  • Cayenne Pepper
  • 2 Bay leaves

Instructions

  1. Finely chop all the vegetables and mince the onion.
  2. Put the vegetables and bay leaves in a pan or pot with melted butter on low heat and let them simmer for about 10 minutes.
  3. Grate the cheese.
  4. Add the flour into the pan and mix it with the vegetables.
  5. Add the chicken broth, beer, and cooking cream and stir. Let it simmer for about 10 to 15 minutes.
  6. Remove the bay leaves and add the mustard, spices, and Worcestershire sauce.
  7. Use a blender to blend the ingredients together.
  8. Add the cheese while the soup is warm and stir until it melts.
  9. Give the soup a final taste and you are ready to go!
  10. Enjoy!

Notes

If you liked the Wisconsin beer cheese soup, you can also try out the Wisconsin cauliflower soup to further explore the flavors of the Cheese-state!

Nutrition Information:

Yield:

Serving Size:

All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of paulinaontheroad.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

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One-Pot Beer Cheese Soup

Beer cheese soup is the perfect option for a warm and comforting meal on a cold day.

Some people think that it&rsquos hard to make since it can turn into a gloppy mess of cheese if you aren&rsquot careful.

However, with this recipe, it&rsquos almost fail-proof!

Ingredients:

6 T. unsalted butter
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ c. all-purpose flour
3 c. chicken or vegetable stock
Salt and pepper, to taste
1 c. heavy cream
4 oz. goat cheese, cut into chunks and softened
16 oz. sharp yellow cheddar cheese, grated, plus extra for serving
2 t. Dijon mustard
2 t. Worcestershire sauce
8 oz. mild-flavored beer
¼ c. chopped red onion, soaked in water (optional)

Tip: Take a &ldquolow and slow&rdquo approach while preparing this recipe. Most importantly, don&rsquot allow the soup to boil after adding the cheese because it will cause it to separate.

Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.

Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.

Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.

Remove from heat and blend mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.

Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.

Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.

Serve immediately with homemade soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.


Heartburn from Cheesy Foods

Before I get into the recipes, I have to say, this soup is delicious, but oh boy do they do a number on my frequent heartburn if I&rsquom not careful. Cheese and cream are the danger zone! Thankfully, with Rite Aid Omeprazole ODT , I can keep my heartburn in check and enjoy all my favorite foods.

Remember pills and water? That&rsquos the old way to take heartburn medicine. Now there&rsquos a better way: Omeprazole Orally Disintegrating Tablets . They melt in your mouth, no water needed.

Is it even soup if there&rsquos no bread?


Beer Cheese Soup

Beer cheese soup is satisfying comfort food, especially when the days get shorter and the crisp fall air blows. This delicious soup is one I’ve been sipping on since culinary school, and that’s where I fell in love with it. Give it a try, and see how easy it is to fall in love with it!

Memories of beer cheese soup begin at The Culinary Institute of America. That’s where I would stroll the corridors of the Institute, trying to decide on what to have for lunch. As bakers, most of the students were satiated with a quick croissant or other baked goods, but I needed substance. That’s why I’d walk up to the “Americas” class, where each day, delicious meals were cooked up for the entire school. That’s where I discovered beer cheese soup, served with popped popcorn kernels on top, which was such a fun treat.

Now I live on Martha’s Vineyard, and with winter slowly approaching, I’m going back to my favorite soup recipes to remake them at home.

I’m starting with this beer cheese soup, made with local Bad Martha Ale Beer.

It’s the perfect soup because it makes a hearty meal when paired with crusty bread, or maybe even served in a bread bowl. Dinner is served!

DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!



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