Chris' Recipes

Bon Appetite!

Beer Cheese Soup, 2013

Written By: Chris - Nov• 13•13

I was hosting Bill’s big 50th Birthday Bash recently and decided to prepare beer cheese soup as one of the items to serve.  My friend Pete and his wife Martinique were coming to help and she hadn’t heard of such a thing.  Unfortunately, she couldn’t enjoy it with us due to an allergy against flour.  Beer cheese soup is most definitely a Midwest thing.  I’m not sure why because who doesn’t love beer and cheese?  Pete travels a lot, so he was familiar with it.  I have already posted another beer cheese soup on the blog, but I decided to change it up a bit this time.  It’s really pretty simple and you don’t have to make large batches like I always do, but I figure if you’re going through the work, why not make enough to share and/or freeze to enjoy on another day without the work?  At the heart of just about every beer cheese soup recipe is the beer.  You choose the style and type you like.  This time I chose a seasonal beer along with a light version.  The beer is combined with some chicken stock to make the basic liquid for the recipe. Cheddar cheese that is shredded coarsely, along with fresh cream, and flour to thicken the liquid helps provide texture for the soup.

My kids absolutely love this soup.  Especially Michelle and her boyfriend Jacob.  What cracks me up is that Jacob is a fussy eater and he has no idea how many vegetables he is eating as he’s downing the bowls of this creamy wonder.  My version is loaded with celery, onion, and carrots that are pureed into the mixture.  Just don’t let that fool you though.  Yes, those are all good for you, but this version contains a number of ingredients that I consider a treat!

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Ingredients:

16 Cups Homemade Chicken Stock
4 Cups Carrots, chopped
6 Cups Onion, chopped
8 Cups Celery, chopped
10-12 Garlic Cloves
2 sticks Butter
2 Cups Flour
1/2 Cup Sunflower Oil
2 Cups Wondra (like flour, thickening agent)
1/2 Cup Franks Hot Pepper Sauce
3 Cans Coors Beer
1 Blue Moon (Harvest Pumpkin Ale) 
1 Tablespoon Cayenne
3/4 Cup Better than Bouillon, Chicken
3 Cups Half & Half
2 Cups Heavy Cream
2 Cups 1% Milk
16 Cups shredded Sharp
1/3 Cup Dijon Mustard
1/3 Cup Worcestershire Sauce
Salt & Pepper, to taste 

Prepare stock and set aside, or use stock you have on hand.  Discard the scraps and strain the excess fat from the chicken stock.

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In a large pan over medium heat, saute onion in oil and butter until they start to become soft

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Add carrots, celery, and garlic.  Stir in hot pepper sauce, cayenne pepper, salt, and pepper.  Cook at least 10 minutes stirring frequently until the carrots begin to soften.

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Add flour and wondera for thickening.

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Cook flour into the vegetables stirring constantly over medium heat for at least five minutes until the flour has turned light brown.  Pour in chicken broth and stir gently until the flour is dissolved.

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Allow soup to cook over medium heat, stirring from time to time as it thickens somewhat.

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Gradually stir in milk, cheese and beer.

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Use the immersion blender to puree everything.  (Or use a blender) Stir in Dijon mustard and Worcestershire sauce.  Adjust to taste and possibly add more hot pepper sauce.  Allow soup to simmer, and cook at least more 10 minutes.

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Serve topped with popcorn, if you desire!

Allow to cool completely before placing into airtight containers to store in fridge or freezer. 

Enjoy!

Cheers!
~Chris

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