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Thursday, October 6, 2011

Beer Cheese Soup. 'Nuff said.

I cannot believe I haven't posted this yet!  Wowza.  This is mouth watering.  However, I recommend making it on a cold night.  Also, this recipe makes a HUGE pot, so either serve it with friends or freeze it.  It is very rich, and I recommend serving it as a starter, preferably before a nice hot, juicy steak.

Makes 13 cups


4 1/2 Tbsp margarine (room temp)
4 1/2 Tbsp flour
3 Cups water
1 1/2 Heaping tsp chicken base (Better than Buillon)
6 Cups heavy cream
2 1/4 Cups Killian's Irish Red beer
1 1/2 Lb shredded meunster cheese
1/4 Cup light brown sugar
1 Tsp tabasco
1Tsp kosher salt
1 Tsp black pepper
1 Cup chopped chives, for garnish


In a small bowl, mix flour and margarine to make a roux.  Set aside.  In large heavy saucepan, bring water, cream, beer, and chicken base to a boil.  Stir often.  Slowly whisk in the roux and return to simmer for 15 minutes, stirring frequently.

With heat on low, slowly whisk in the cheese in small amounts, melting completely before adding more.  Add the sugar, hot sauce, salt and pepper and continue stirring. 

Serve hot and garnish with chives.

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