Cheddar Beer Soup Best Recipes

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CHEDDAR BEER SOUP

2005-03-01



Cheddar Beer Soup image

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

Categories     Soup/Stew     Beer     Cheese     Appetizer     Cheddar     Gourmet     Cheese Week

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients:

  • 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
  • 2 medium carrots, cut into 1/4-inch dice (1 cup)
  • 2 celery ribs, cut into 1/4-inch dice (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 1 (12-oz) bottle ale such as Bass
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
  • 4 bacon slices (3 1/2 oz total), cooked and crumbled

Steps:

  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
  • Serve sprinkled with bacon.

CHEDDAR BEER SOUP

2022-11-18



Cheddar Beer Soup image

Provided by Claire Robinson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients:

  • 1/4 cup garlic infused olive oil
  • 3 tablespoons unbleached all-purpose flour
  • 4 cups chicken stock
  • 2 cups grated extra-sharp Cheddar
  • 1 cup dark beer
  • Salt and freshly ground black pepper

Steps:

  • Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

WISCONSIN CHEDDAR CHEESE BEER SOUP

2022-11-18



Wisconsin Cheddar Cheese Beer Soup image

Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!

Provided by Chef Annie Z

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1 tablespoon bacon fat
  • 1/2 white onion, chopped
  • 1 large shallot, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon pure chile powder
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon ground cumin
  • 1/2 cup beer
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 small poblano chiles, roasted, peeled, seeded and diced
  • 5 oz. shredded cheddar cheese
  • salt
  • 1/2 lime, juice of

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.

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