BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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.
BABY DOE'S BEER CHEESE SOUP RECIPE
Provided by dinachapman
Number Of Ingredients 8
Steps:
- In a saucepan, bring milk to simmering point. Add chicken stock, cheese and other ingredients except the cornstarch and beer. Simmer until cheese is melted. Make a thin cornstarch paste by adding a little water and use to thicken the soup just before serving, then add the beer.
BABY DOE'S CHEESE SOUP
My Mother-in-law gave this recipe to me years ago. She got it from the Baby Doe's Restaurant in Dallas, TX. I've made it several times and it's a really good cheese soup. I've had it hand written on a tiny yellow note paper for all these years, so I thought I'd post it here and get a good printout. :)
Provided by Johnnie Townsend
Categories Cream Soups
Number Of Ingredients 14
Steps:
- 1. Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
- 2. Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
- 3. Make a roux with butter and flour. I always put the flour first, in whatever pot I'm planing to make the roux, and let it cook a bit to a lite brown before adding the butter. Add the chicken stock slowly.
- 4. Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
- 5. Stir in beer and return vegetables. Now, I usually put the vegetables in the blender and whir them to a sauce then add back to the soup.
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