Best Beer And Cheddar Soup Recipes

OKTOBERFEST BEER AND SMOKED CHEDDAR SOUP WITH FULLBLOOD WAGYU BEEF BRATWURST

Steps:

• PREPARING THE BEER AND CHICKEN STOCK MIXTURE: In a medium-size saucepan, heat the beer and chicken stock. Allow it to come to a simmer on medium-high heat. Once the liquid is to a simmer, add in the Fullblood Wagyu beef bratwurst.Cook for 10 minutes. Once cooked, remove the bratwurst from the saucepan. Reserve the bratwurst. In addition, reserve the beer and chicken stock mixture for soup
• PREPARING THE SOUP: In a large saucepot, heat the grapeseed oil over medium heat. Then, add the Fullblood Wagyu beef bacon. Cook the bacon for 6-8 minutes until the fat is rendered and the bacon is crisp. Add the diced celery and onion to the saucepot. Cook until onion is translucent and the celery is soft. Add in the butter, and allow it to melt. Sprinkle in the flour, and cook for 5 minutes while stirring constantly. Once the flour in toasted, slowly start mixing in the beer and chicken stock mixture (that you previously prepared). Add one cup at a time while stirring constantly with a wooden spoon. Cook until it thickens slightly, and then add another cup of the beer and chicken stock mixture.Once you have added all of the beer and chicken stock mixture, reduce the heat to medium-low. Add in the kosher salt, minced garlic, and thyme sprigs. Let the soup cook on medium-low heat for 25 minutes while stirring occasionally.
• PREPARING THE BAGUETTE: Preheat the oven to 375°F.Cut the baguette into slices, and place them on a cookie sheet. Brush the slices of baguette with olive oil. Sprinkle kosher salt and freshly ground black pepper on the baguette slices. Bake the sliced bread for 10-12 minutes or until it is toasted
• PREPARING THE FULLBLOOD WAGYU BEEF BRATWURST: Heat a cast iron skillet on medium-high heat. Add in 2 tablespoons grapeseed oil to coat the bottom of the pan. Once the pan is hot, add in the previously cooked bratwurst. Sear the bratwurst on all sides until they are a nice golden brown. This usually takes about 2 minutes per side. Remove the bratwurst from heat, and reserve
• FINAL STEPS: Once the soup has simmered for 25 minutes, add in the heavy cream, grain mustard, and smoked cheddar cheese.Turn off the heat. If the soup is too thick, thin it out with a little chicken stock. Season to taste with kosher salt and freshly ground black pepper. Cut the seared Fullblood Wagyu beef bratwurst into bite-size pieces on a biased cut. Divide the soup amongst the bowls, and add a some bratwurst slices to each bowl. .Serve the soup hot with slices of toasted baguette on the side

PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

Steps:

• Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
• Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
• Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
• Stir in the pumpkin, smoked paprika, salt, and pepper.
• Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.

TILLAMOOK CHEDDAR AND BEER SOUP

Steps:

• Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
• Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
• Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
• Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.

CHEDDAR, BEER, AND KIELBASA SOUP

Steps:

• In a large pot, heat oil over medium heat.
• Add sausage and saute until lightly browned, 3-4 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add butter to the pot and heat until melted.
• Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
• Add garlic and saute for 1 minute.
• Sprinkle with flour and saute for 2 minutes.
• Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
• Decrease heat and simmer, stirring occasionally, for 30 minutes.
• Discard thyme sprigs.
• Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
• Do not let boil.
• Add reserved sausage.
• Remove from heat, taste and adjust seasoning with salt and pepper.
• Ladle into heated bowls and garnish with parsley and croutons (if desired).

CHEDDAR BROCCOLI SOUP WITH BACON AND EGG CROUTONS MADE WITH BAVARIAN WHEAT BEER

Steps:

• In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
• While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
• Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
• Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup.

BROCCOLI RABE AND CHEDDAR-BEER SOUP

Steps:

• Blanch the broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Drain. When cooled, chop up the broccoli rabe and set aside.
• Heat the butter in a large, heavy saucepan over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring to a boil. Add the milk, 2 cups water and the soy and bring to a boil again. Boil the soup, stirring occasionally, until thickened and slightly reduced, about 6 minutes. Add in the chopped broccoli rabe. Remove the soup from the heat and carefully puree with an immersion blender. Stir in the cheese. Season with salt and pepper.
• Whisk the sour cream until smooth and dollop a heaping tablespoon into each bowl. Sprinkle with paprika.

BEER AND CHEDDAR SOUP

Steps:

• 1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme ot the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer. 2. In a small skillet, melt hte butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 mins. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 mins. Stir in the bacon and season with salt and pepper. Add a few tbsp of broth if the soup is too thick. Serve with garlic toasts.

LOADED RICH AND CREAMY CHEESY CHEDDAR BEER SOUP

Steps:

• 1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
• 2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.

BEER AND CHEDDAR SOUP

Steps:

• In a 3 quart saucepan, combine beer and bouillon powder or granules.
• Cook over medium heat stirring frequently, until dissolved.
• Add carrot and celery.
• Separate onion into rings; add to beer mixture.
• Bring to a boil.
• Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
• Gradually stir or whisk in 1 1/2 cups milk until smooth.
• Gradually stir into soup until blended.
• Stir remaining 1 1/2 cups milk into soup.
• Cook, stirring frequently, until thickened, about 15 minutes.
• Add cheese a little at a time, stirring after each addition, until cheese melts.
• Add salt and pepper.
• Cook 1 minute; do not boil.
• Serve immediately.
• Herbs, Spices & Flavorings.