Thursday, September 25, 2014

Beer Cheese Soup


Wow, has it really been 3 MONTHS?!?!? I don't know what happened all summer, but I apologize for the absence. I managed to get back to Oregon twice over the summer and enjoyed all the yummy food, beer and wine that goes with it. I definitely cooked less all summer (Phoenix summer does that to you), but I have a bunch of delicious recipes to share with you. Might as well jump right in with one of mine and Dan's favorites...beer cheese soup. We made a delicious beer cheese soup a few years back with bacon, cream and butter. I decided to try the unthinkable and make a healthy beer cheese soup, well as healthy as you can make it I suppose. Dan was skeptical, but it turned out better than imagined. Enjoy!

Gather up one 12 oz amber or brown ale of choice, we went with New Belgium Fat Tire. Dan and I actually just signed up for a New Belgium beer festival next weekend called Tour de Fat. I'll have to keep you posted on how it goes. Grab chicken broth, garlic, flour, salt, pepper, extra sharp cheddar cheese (we of course went with some 15 months aged Tillamook) and plain, unsweetened almond milk. You read that right, ALMOND MILK. Trust me, it will work and it will be yummy.


Chop about 2-4 cloves of garlic.


Grate 8 ounces of extra sharp cheddar cheese. Don't skimp with the cheese. Don't get a mild cheddar, get the good, strong, salty cheese. It will be worth it in the end.


Again using my wonderful dutch oven even though this dish requires no baking. I use it fr most stove top cooking now since it cleans up so well. Thanks again Holly!!!

Saute the garlic in a little bit of vegetable oil over medium heat or just a minute or two (careful not to burn). Add the beer and chicken broth and bring to a boil. Reduce the heat to a simmer.


In a microwave safe dish heat 1 cup of the almond milk until warm, NOT HOT. Slowly whisk the flour into the warm milk until flour is fully dissolved. 

Slowly whisk the milk/flour mixture into the beer/broth mixture. Add the additional cup of almond milk. 


Slowly add the grated cheese small handfuls at a time and whisk until smooth. Simmer and continue to whisk until the soup has thickened. May take 15 minutes. I found that leftovers of this soup were amazing because it thickened more in the refrigerator. 


Add any salt and pepper to taste and enjoy of course with an ice cold beer.


Beer Cheese Soup
4 cups (32 oz) chicken broth
8 oz shredded sharp cheddar (Tillamook Extra Sharp)
1 12 oz amber or brown ale
2-4 cloves garlic, minced
1/2 cup flour
2 cups milk of choice (unsweetened original almond milk works great)
Pepper to taste

Sauté minced garlic with a small amount of vegetable oil over medium heat.  Add beer and broth and bring to a boil.  Reduce heat to a simmer. 

Warm 1 cup of milk in microwave, not hot. Whisk in flour until fully dissolved.  Add mixture to beer and broth.  Whisk together and add another cup of milk. Slowly add in cheese a small handful at a time, whisking until smooth. Simmer and continue to whisk for 10-12 minutes. The soup will begin to thicken.

No comments:

Post a Comment