CHEESE AND ALE SOUP RECIPES
CHEDDAR AND ALE SOUP RECIPE | DELICIOUS. MAGAZINE
Amazingly cheesy with a serious hit of booze, Debbie Major’s cheddar and ale soup is like an English version of fondue. Loved this dish? We think you’ll like our cauliflower cheese soup with mustard seed and cheddar scones, too.
Provided by Debbie Major
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan. Add the chopped onion and diced potatoes. Cover and cook over a low heat for 10-15 minutes until soft but not coloured.
- Uncover and stir in the flour. Cook for 1 minute, stirring. Stir in the chicken stock,full cream milk and pale ale. Bring to the boil, cover and simmer for 10 minutes. Cool slightly, add the Worcestershire sauce and 1 tsp English mustard, then liquidise until smooth. Return to the pan and heat gently. Stir in 350g coarsely grated mature cheddar until melted, then season.
- Serve in warmed bowls sprinkled with cooked, crumbled streaky bacon and chopped chives.
Nutrition Facts : Calories 482kcals, FatContent 32.9g fat (20.5g saturated), ProteinContent 19.8g, CarbohydrateContent 21.7g (6.2g sugars), FiberContent 1.7g
CHEESY GRITS-AND-ALE SOUP RECIPE | SOUTHERN LIVING
If you're a fan of rich and hearty beer-cheese soup (and who isn't?), you'll love our Southern twist on the dish. The surprise ingredient is stone-ground grits, which add toasty corn flavor and a unique texture that works well with the creaminess of the soup. Good-quality stone-ground grits are important in this recipe, and worth seeking out. (Our test kitchen recommends McEwen and Sons and Anson Mills brands.) Some beer-cheese soups taste more like one ingredient or the other, but we like the balance of extra-sharp Cheddar cheese with a brown ale such as Newcastle, Bass Ale, or Sierra Nevada. The tangy cheese isn't overpowered by the hoppy beer, and vice versa. You could enjoy a bowl of this comforting soup with a piece of crusty bread and be perfectly happy, but the Garlicky Pumpernickel Croutons are a great match for the dish and take just 20 minutes to make. Cheesy Grits-and-Ale Soup can be made one day ahead and tastes even better the next day. Reheat before serving, stirring often, over medium low heat. You can make this soup when the kids are busy with homework and still make it to the dinner table in under an hour. The creamy texture will make any fall night feel cozy.
Provided by Marian Cooper Cairns
Categories Soup
Total Time 50 minutes
Yield Serves 6
Number Of Ingredients 16
Steps:
- Melt butter in a Dutch oven over medium; add onion, celery, and garlic, and cook, stirring constantly, until softened, about 5 minutes. Stir in milk, ale, broth, and salt. Bring to a gentle simmer, and whisk in grits. Reduce heat to low; cook, whisking often, until grits are tender and thickened, about 25 minutes. (Liquid should barely bubble.)
- Toss together cheese, cornstarch, and cayenne pepper in a bowl. Add cheese mixture to soup, 1/2 cup at a time, whisking until melted after each addition. Stir in mustard and Worcestershire sauce; add salt to taste. Top servings with scallions and Garlicky Pumpernickel Croutons.
More about "cheese and ale soup recipes"
CHEDDAR-ALE SOUP RECIPE | EATINGWELL
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time.
From eatingwell.com
Reviews 3.7
Total Time 35 minutes
Category Healthy Vegetarian Super Bowl Recipes
Calories 385.7 calories per serving
From eatingwell.com
Reviews 3.7
Total Time 35 minutes
Category Healthy Vegetarian Super Bowl Recipes
Calories 385.7 calories per serving
- Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
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WISCONSIN NATIVE'S BEER CHEESE SOUP RECIPE | ALLRECIPES
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!
From allrecipes.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes
Calories 564.9 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes
Calories 564.9 calories per serving
- 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.
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BEST-EVER BEER CHEESE SOUP RECIPE | AMY THIELEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 55 minutes
Reviews 4.6
Total Time 55 minutes
- 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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CHEDDAR ALE SOUP | CABOT CREAMERY
WHISK in ale; stirring for about two minutes or until mixture is bubbling and thickened. Whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn’t scorch on bottom of pan. LOWER the heat and add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil.
From cabotcheese.coop
From cabotcheese.coop
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CHEESE & ALE SOUP - MY FOOD AND FAMILY RECIPES
35 Min (s) 10 Min (s) Prep. 25 Min (s) Cook. Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!
From myfoodandfamily.com
From myfoodandfamily.com
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DUTCH FARMS » IRISH ALE & CHEESE SOUP
DIRECTIONS: In a large dutch oven pot over medium high heat add in the chopped bacon and cook until crispy. Once browned remove the bacon from the pot and set it aside.
From dutchfarms.com
From dutchfarms.com
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CHEDDAR AND ALE SOUP RECIPE - TOM KERRIDGE
500ml brown ale (your choice, but the stronger the better) 100ml double cream. 350g strong Cheddar cheese, grated Salt and freshly ground black pepper. For the dressing: 4 tbsps olive oil. 1 tbsp malt extract. 1 tbsp cider vinegar. To garnish: 1 large Bramley apple, peeled, cored and finely diced. 2 tbsps chopped chives
From tomkerridge.com
From tomkerridge.com
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VERMONT CHEDDAR ALE SOUP | CABOT CREAMERY
To make this cheddar ale soup, begin by melting butter in a heavy medium-sized pot over medium heat. Add onions, carrots, celery, garlic, and bay leaf, stirring occasionally, cooking until vegetables begin to soften. Reduce heat to medium-low, sprinkle flour over the vegetables, stirring occasionally, and cook for about 3 minutes.
From cabotcheese.coop
From cabotcheese.coop
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ALE AND CHEDDAR SOUP - CLOSET COOKING
09/03/2012 · directions. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan. Add the onion, celery and jalapeno and cook until tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about a minute.
From closetcooking.com
From closetcooking.com
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CHEDDAR-ALE SOUP | WILLIAMS SONOMA
02/01/2012 · Directions: In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables ...
From williams-sonoma.com
From williams-sonoma.com
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ALE AND CHEDDAR SOUP - CLOSET COOKING
09/03/2012 · cayenne, salt and pepper to taste. directions. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan. Add the onion, celery and jalapeno and cook until tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about a minute.
From closetcooking.com
From closetcooking.com
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THE BEST CHEDDAR ALE SOUP (RECIPE FOR CHEESE & BEER SOUP ...
19/11/2013 · Please be sure to have ANNOTATIONS turned ON in order to see the ingredients and directions.
From youtube.com
From youtube.com
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TOM KERRIDGE: CHEDDAR AND ALE SOUP RECIPE - WHSMITH BLOG
09/12/2019 · Method. Melt the butter in a large, heavy-based saucepan over a medium heat. Add the onion and potato and cook gently, stirring from time to time, until softened (but don’t let them take on any colour), around 10–15 minutes. Sprinkle the flour evenly over the vegetables in the pan and cook, stirring, for 1–2 minutes, then stir in the ...
From blog.whsmith.co.uk
From blog.whsmith.co.uk
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MICHAEL SMITH'S CHEDDAR & ALE SOUP - DINNER WITH JULIE
01/11/2011 · Michael Smith’s Cheddar & Ale Soup. 2 cups grated old cheddar (or aged Gouda!) In a medium pot, heat the butter over medium-high heat and sauté the onions until starting to turn golden. Add the celery and carrot and continue to sauté for a few minutes more. Shake the flour overtop and stir to coat the veggies.
From dinnerwithjulie.com
From dinnerwithjulie.com
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FISCALINI FARMS CHEDDAR CHEESE AND SIERRA NEVADA PALE ALE SOUP
6. Add 4 to 6 ounces pale ale and cheese, whisk until smooth and cheese has been melted into the soup. You can add more cheese or pale ale to reach your desired taste. I always add more cheese! 7. Add salt and pepper to taste and simmer for approximately 20 minutes. 8. Remove bay leaves, adjust the seasoning and keep hot until ready to serve.
From tastykitchen.com
From tastykitchen.com
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BEER CHEESE SOUP - COOKING WITH BOOKS
16/10/2015 · Instructions. In a medium-size pot, melt the butter over medium-high heat and sauté the onions, celery, and carrots for about 10 minutes. Add the beer and stock, simmering for another 20 minutes. In a separate large pot, simmer the cream and quickly whisk in the cornstarch. Add the shredded cheese and whisk until the cheese melts.
From cookingwithbooks.net
From cookingwithbooks.net
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