CHEDDAR BEER SOUP
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
Provided by Claire Robinson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
HORSERADISH CHEDDAR BEER SOUP
This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution.
Provided by ninja
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
- Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
- Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
- Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.
Nutrition Facts : Calories 312.4, Fat 19.4, SaturatedFat 9.7, Cholesterol 44.5, Sodium 1008, Carbohydrate 16.7, Fiber 1.6, Sugar 2.3, Protein 12.7
CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)
Provided by barbaran
Number Of Ingredients 12
Steps:
- Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
CHEDDAR BEER SOUP
Make and share this Cheddar Beer Soup recipe from Food.com.
Provided by seesko
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery until soft and transparent.
- Saute the diced carrots until tender but still a little crisp.
- Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
- Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
- Add Tabasco, dry mustard, and Worcestershire sauce.
- Bring to a simmer.
- Add beer; heat through and serve.
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CHEDDAR BEER SOUP - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Estimated Reading Time 3 minsServings 8-10Total Time 35 mins
- In a 5-quart pot, melt butter over medium high heat and add onion, celery and carrots and sauté for three minutes. Lower heat to medium.
- Add garlic and sauté one minute then add flour, salt, pepper, nutmeg and mustard and cook for two minutes.
- Add stock and parsley, bring to a boil and simmer about five minutes or until vegetables are tender. Mixture will be somewhat thick so be careful not to burn the bottom and stir often.
- Add Worcestershire sauce, Tabasco and cheese and cook just until the cheese melts into the soup.
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