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Old 02-02-2010, 03:49 AM   #1
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Default Beer Soup?

Would like to find out some of your beer soup recipes. I would particularly like to find a beer cheddar soup recipe. but would like to hear all variations. Even better, what beer is better for what soup. Or what beer with which cheese variety. Etc.....

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Old 02-03-2010, 04:16 PM   #2
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No beer cheese soup makers here???

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Old 02-03-2010, 04:18 PM   #3
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I'd be interested in a recipe also.

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Old 02-03-2010, 04:31 PM   #4
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I love cheddar beer soup! I will try and get a good cheddar beer soup recipe and post it here. now its time to call my chef friends.

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Old 02-03-2010, 04:31 PM   #5
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I put beer in my potato soup. I haven't made cheese soup in probably 20 years.

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Old 02-03-2010, 04:35 PM   #6
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I don't eat cheese, so I can't help with a cheese/beer soup at all.

But I do use beer in many recipes. One that is a great addition is adding stout to chili. It provides a deep richness that gives the broth great flavor in chili. About 1 pint in my chili pot. The pot makes about 6 quarts of chili.

In venison noodle or vension barley soup, (like beef soup), an American amber is really good.

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Old 02-03-2010, 04:51 PM   #7
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I searched for Bier Cheese Soup:

http://www.homebrewtalk.com/f56/bier-cheese-soup-85626/

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Old 02-03-2010, 05:02 PM   #8
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Cheddar beer soup

Ingredients:
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle of your favorite malty ale
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled


Preperation:
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.
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Old 02-08-2010, 04:44 PM   #9
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I'm going to make this traditional one

biersuppe

http://recipes.lovetoknow.com/wiki/Beer_Soup_(german_Method)_Recipe
Just not sure which nice malty beer to use
(bitters get accentuated when heating)

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