HOW DO YOU MAKE BEER CHEESE RECIPES
BROCCOLI BEER CHEESE SOUP RECIPE: HOW TO MAKE IT
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
Provided by Taste of Home
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
, Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
Nutrition Facts : Calories 316 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 1068mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
BEER CHEESE DIP RECIPE - HOW TO MAKE PRETZEL BEER ... - DELISH
Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.
Provided by Lindsay Funston
Categories nut-free cocktail party Super Bowl appetizers snack
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 13
Steps:
- Garnish with chives before serving.
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Beer cheese dip is warm, creamy, and layered with rich flavor. It’s the perfect easy appetizer for the big game or your next game night.
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Total Time 15 minutes
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- 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. 3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.
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This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
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Reviews 5
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Reviews 5
Total Time 25 minutes
Category Lunch
Calories 450 calories per serving
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
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BEST BACON & BEER CHEESE SOUP RECIPE - HOW TO MAKE BACON ...
Update your Game Day food with this Bacon & Beer Cheese Soup from Delish.com.
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Reviews 4
Total Time 1 hours 5 minutes
Category low sugar, nut-free, おせち, winter, soup
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Reviews 4
Total Time 1 hours 5 minutes
Category low sugar, nut-free, おせち, winter, soup
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- In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel–lined plate to let drain, then crumble. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer until thickened, 15 to 20 minutes. Add cheese and continue to simmer until slightly reduced and thickened, stirring occasionally, 5 to 8 minutes. Season generously with salt and pepper, then stir in most of the crumbled bacon. Ladle soup into bowls and top with remaining bacon. Serve warm with bread.
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Update your Game Day food with this Bacon & Beer Cheese Soup from Delish.com.
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- In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel–lined plate to let drain, then crumble. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer until thickened, 15 to 20 minutes. Add cheese and continue to simmer until slightly reduced and thickened, stirring occasionally, 5 to 8 minutes. Season generously with salt and pepper, then stir in most of the crumbled bacon. Ladle soup into bowls and top with remaining bacon. Serve warm with bread.
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Total Time 8 hours 15 minutes
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Reviews 5.0
Total Time 8 hours 15 minutes
Calories 119.2 per serving
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BROCCOLI BEER CHEESE SOUP RECIPE: HOW TO MAKE IT
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner, Lunch
Calories 316 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner, Lunch
Calories 316 calories per serving
- In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
, Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
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POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
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From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
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Calories 211 calories per serving
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
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Reviews 3.5
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Reviews 3.5
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Reviews 4
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