Monday, July 15, 2013

Beer Cheese Soup


Beer Cheese Soup

Today is the SPIKED! Recipe Challenge reveal day with the secret ingredient of craft beer.  An interesting ingredient indeed!


Now I know I could have went to the store and found something that was considered a 'craft' beer but instead I phoned a friend because I knew her husband did some brewing.  Luckily they were happen to contribute to my cause and only requested that I return (the empty) bottles.

I was given 3 to choose from:
 

I wasn't sure which one to go with so after deciding to make this soup, I felt the Alt beer was the best choice (I knew stout was more of a guinness and the red was - well - red).

I was really pleased with the results - you could definitely taste the beer but it wasn't too overpowering.  Great topped with popcorn too!



Beer Cheese Soup

by Deb Attinella
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients (8 servings)
  • 4 slices of bacon
  • 1 cup diced celery
  • 1/3 cup diced onion
  • 1/2 diced carrots
  • 1 Tbl butter
  • 1 tsp minced shallots
  • 1/4 tsp dried thyme
  • 2 Tbl butter
  • 1/4 cup flour
  • 12 oz pale ale beer
  • 1 can (15 oz) chicken broth
  • 3/4 cup heavy cream
  • 1/2 tsp stone ground mustard
  • 1 ½ Tbl Worcestershire sauce
  • 6 oz cheddar cheese grated
  • 2 oz smoked gouda cheese grated
  • 1/4 tsp cayenne pepper
  • S&P
Instructions
1. In a large skillet cook the bacon until crisp then set aside on paper towels
2. Add 1Tbl butter to the skillet and sauté the celery, carrots and onions until tender (about 10 minutes) and do not let brown. Add shallots and thyme and stir for 1 minute
3. Add remaining 2 Tbls of butter and after it melts and bubbles, sprinkle the flour on top – let it cook for about 2 minutes until it is golden brown. Add the beer, chicken broth, crumbled bacon and continue to simmer for 10 minutes.
4. Remove from heat and process mixture in blender on puree until desired consistency. While blade is running add mustard, Worcestershire sauce and heavy cream (I heat in microware 45 seconds prior)
5. Return to a large saucepot – add cheeses, cayenne pepper and S&P to taste.
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Beer Cheese Soup | Cooking on the Front Burner

Beer Cheese Soup | Cooking on the Front Burner

Be sure to stop by to see Julie and Carrie during the day to see what other recipes will be linked up.  This was a fun challenge (as they always are!) and I'm looking forward to seeing what everyone made.

A special thanks to Ted for providing the ingredient for me!  It was very appreciated!!

You also might enjoy this Tomato Tortellini Soup recipe


8 comments:

  1. Anything beer cheese has me salivating! I love the idea of making a soup! I can just imagine the flavor that the home brew lent to the soup!

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  2. Those pictures are amazing Deb! The soup looks pretty amazing as well. I love the popcorn on top, so cute! :)

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  3. Hi!
    I'm stopping by from the Spiked! Recipe Challenge, and this looks so tasty - I'd really like a bowl right now!
    Good luck :)
    - Ang
    www.jugglingactmama.com

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  4. The soup looks delicious! love the popcorn topper :)

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  5. I love that you used popcorn as a topper. I bet the texture was great with the soup!

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  6. Oh, I love beer cheese soup! It is one of my faves! :)
    Thank you so much for joining us in the Spiked! American Craft Beer Recipe Challenge and good luck, our reigning champ! ;)

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  7. Deb, I need this soup in my life! And lactaid pills. But I already have those. This looks wonderful and I love the popcorn on top. How creative! Thanks for participating in Spiked!

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  8. Ok, I have tried three times to leave a comment! Short and sweet (and apologies if you now have three comments from me but they aren't showing that they went through. Great soup! Love the popcorn topping. Very creative. :)

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