Vegetable Beer Cheddar Soup Recipes

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.

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

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.

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:

• Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
• Add onions and celery and saute until softened about 4-6 min.
• Stir in the flour.
• Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
• Add the potatoes and bring whole thing slowly to a boil.
• make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
• Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
• Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
• cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
• cook longer if you prefer them to be soft.
• Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
• Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
• Serve Hot.
• NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
• It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.