Lunch / Dinner
Beer Cheese Soup
This soup is another excuse (as if you needed one!) to put beer, cheese, and brats together. And it doesn’t even have to be game day. You can’t go wrong with Beer Cheese Soup, but the key to a great one is balance. The powerful flavors of beer and cheese have to meet in the middle. For this one it’s best to use a German lager (such as Heineken), which is somewhat mellow, to match the intensity of the sharp Cheddar cheese.
Boiling will cause cheese to curdle (separate into solids and fats). So it’s important to never let the soup come to more than a gentle simmer once the cheese has been added. And, to avoid a grainy texture, add the Cheddar by the handful, stirring until melted before adding more.
Melt butter in a pot over mediumlow heat until foamy. Add onions, celery, and carrot; sweat until vegetables soften, 10 minutes.
Add beer and simmer until thickened. Stir in broth, Worcestershire, and Tabasco; bring to a boil, then reduce heat to medium, and simmer soup 5 minutes.
Whisk in milk, Cheddar, and cream cheese, stirring constantly until smooth. (Do not boil or soup may curdle.)
Stir in parsley; season soup with salt. Serve with Sausage-Pumpernickel Skewers, if desired.
% Daily Value*
Total Fat 45g 69%
Saturated Fat 27g 135%
Cholesterol 130mg 43%
Sodium 624mg 26%
Carbs 14g 4%
*Percent Daily Values are based on a 2,000 calorie diet.