Written by adam on Jun 8, 2006
Beer and Cheese Soup
A great soup for a cold day. Also great when you are watching some football and need something manly and hearty.
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 3 cups chicken broth
- 1 bottle of plain beer (12 oz.)
- 3 cups shredded cheddar cheese
- 1/3 cup flour
- 3 TBSP Butter
- 2 TBSP Olive Oil
- 1 tsp white pepper
In a large pot over medium heat, melt the butter with the olive oil. Add the carrots, onions, peppers, and celery. Cook until very soft, about 6-8 minutes. Transfer all to a blender or large food processor. Blend until smooth. Add 1 cup of the chicken broth to the blender and puree again. With the blender still on, add the flour slowly until the mixture is extremely smooth.
Return the mixture to the pot on the stove, and start heating on low to medium-low heat. Do not boil. Add the rest of the chicken broth a half-cup at a time, stirring constantly. Now add the cheese a handful at a time, waiting for each to be melted before adding another. Stir constantly.
When it is all melted and mixed, add the beer and stir. It will foam up slightly. Keep stirring and heat through. Do not boil.
Responses to "Beer and Cheese Soup" ...
This is the BEST beer cheese soup recipe by far! A restaurant in town makes a fantastic soup, and I've been looking for years for a rival recipe. And now, I've found it. Thanks! Kat
Oh, if only J.J. were with us, she would have loved this website and I'm sure would have much to add.
You can bet I'm tryin this one. Sound yummy!
Hey, I just ried the beer and cheese soup recipe, and it does in fact kick some serious proverbial behind. Unfortunately I'm having some cheese melting problems. I threw a handful of cheese into the pot over medium-low heat, and it took about 10 minutes to fully melt. Well I thought it had at least, but after a second 10 minutes for next handful, there were still pieces of solid cheese floating around. When I finally pourted myself a bowl, it was delicious until the point where I hit the cheese sediment at the bottom of the bowl. I guess my options are three right now ... 1. Melt the cheese at a higher temp (around medium, medium-high), 2. Just wait longer (I'm not a big fan of this one), 3. Melt the cheese serperately and add after blending. Which of these do you think I'm best off with? Oh, and as far as storage goes ... will this survive the 'fridge? I'm guessing that as soon as it gets cold enough, the cheese will solidify, and turn into something ugly.