Beer Cheese Soup With Garlic Butter Crostini Recipes

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.

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.

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
• Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

Steps:

• In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

Steps:

• In a heavy pot or Dutch Oven cook the bacon until crispy. Remove it with a slotted spoon to paper towels. Reserve the fat in the pot.
• Add the onion and cook until soft. Reduce the heat and add the garlic cooking for 1 minute while stirring. Add enough butter to the skillet to make 4 tablespoons fat. Whisk in the flour and continue cooking for 2 minutes while whisking. Whisk in the dried mustard and black pepper.
• Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently.
• Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Season with salt and pepper to taste. Garnish with the cooked bacon and thin sliced green onions. If desired serve with homemade crostini.
• NOTES Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat. Use good quality cheddar and grate it fairly fine. This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made. You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry. Store leftovers in an airtight container for up to 3 days. I do not recommend freezing this soup.