ALE, CHEDDAR AND CAULIFLOWER SOUP
Provided by Mark Bittman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the butter in a large pot over medium heat. When it melts, add the bacon (if you're using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.
- Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 1 gram
ALE AND CHEDDAR SOUP
This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)
Provided by PiceSeasGirl
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat.
- Add bacon and sauté for 1 minute.
- Add onion; sauté for 2 minutes or until tender.
- Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
- Add stock and ale; increase heat to high and bring to a boil.
- Add potatoes; return to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Transfer soup in batched to the food processor and process until smooth.
- Add cheese and stir until melted.
- Stir in cream, salt and pepper.
- Taste and adjust seasonings.
- Note: Do not boil this soup again or it will curdle.
Nutrition Facts : Calories 387.6, Fat 26.8, SaturatedFat 16.3, Cholesterol 85.1, Sodium 638.4, Carbohydrate 16.3, Fiber 1, Sugar 2.4, Protein 16.6
VERMONT CHEDDAR AND ALE SOUP
Provided by Food Network
Yield 4 pints
Number Of Ingredients 19
Steps:
- In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.
MINNESOTA CHEDDAR ALE SOUP
When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!
Provided by Cook4_6
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, melt butter over medium heat.
- Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
- Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
- Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
- Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
- Discard bay leave.
- Spoon into bowls and garnish with crushed pretzels.
Nutrition Facts : Calories 880.2, Fat 64.7, SaturatedFat 40.1, Cholesterol 212.6, Sodium 1528.5, Carbohydrate 46.2, Fiber 2.3, Sugar 5.1, Protein 27.1
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.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
EMERIL'S LONG TRAIL CHEDDAR ALE SOUP
This is a recipe Emeril did on Emeril Green. He recommends organic everything and the Long Trail brand of ale. Personally, I think it's good no matter what brands I use!
Provided by DungeonDeb
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
- Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
- Slowly whisk in the water, ale and chicken stock and bring to a simmer.
- Add the Parmesan cheese.
- Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
- When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
- Turn off heat and let stand for 5 minutes.
Nutrition Facts : Calories 542.6, Fat 30, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1082.4, Carbohydrate 34, Fiber 1.8, Sugar 7.2, Protein 29.5
MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)
Provided by á-12910
Number Of Ingredients 15
Steps:
- Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.
CHEDDAR ALE CHOWDER
this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts : Calories 1305.3, Fat 64.2, SaturatedFat 40, Cholesterol 197.5, Sodium 1205.2, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 48.3
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