Best Frugal Gourmets Beer And Cheese Soup Recipes

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

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.

Frugal Gourmet's Beer and Cheese Soup image

Provided by Queen Dana

Categories Canadian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup carrot, chopped
1 cup celery, chopped
1 cup yellow onion, peeled and chopped
2 teaspoons peanut oil
6 cups chicken soup base
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce (to taste)
1/8 teaspoon Worcestershire sauce
1 (12 ounce) bottle beer
parsley (to garnish)
Polish sausage (optional) or knackwurst of frankfurter (optional)

Steps:

Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
You may add sliced cooked sausage to this soup; add just before serving.

Nutrition Facts : Calories 179.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 19.8, Sodium 897, Carbohydrate 9, Fiber 1.4, Sugar 3.3, Protein 10.6

Cheddar Beer Soup image

Yield Makes 4 to 6 servings

Number Of Ingredients 16

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 ale such as Bass
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

Steps:

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.