BEER CHEESE SOUP RECIPE EASY RECIPES

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OTTO'S BEER CHEESE SOUP RECIPE | FOOD NETWORK



Otto's Beer Cheese Soup Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Steps:

  • Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

BEST-EVER BEER CHEESE SOUP RECIPE | AMY THIELEN | FOOD NE…



Best-Ever Beer Cheese Soup Recipe | Amy Thielen | Food Ne… image

Provided by Amy Thielen

Total Time 55 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup) 
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced 
Fine sea salt and freshly ground black pepper 
3/4 cup all-purpose flour 
4 cups chicken stock, low-sodium store-bought or homemade 
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale 
1 1/2 cups half-and-half 
12 ounces aged yellow cheddar (aged at least 2 years), grated 
1/2 tablespoon Worcestershire sauce 
Dash hot sauce 
1/8 teaspoon grated nutmeg 
2 tablespoons Dijon mustard 
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish 
Fresh goat cheese, for garnish 
Fresh thyme leaves, for garnish

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.

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