Beer Cheese Soup - Sharp, with ale, cheddar
- 4 slices thick-cut quality bacon
- 1 medium yellow onion, small dice
- 1 medium-sized carrot, small dice
- 2 stalks celery, small dice
- 14 oz sharp cheddar cheese, shredded
- 9 oz mild cheddar cheese, shredded
- 1 stick unsalted butter
- ¾ cup flour
- 12 oz Amber ale (preferably something with a barley or hop note)
- 4 cups unsalted chicken stock
- 2 cups whole milk
- ¼ teaspoon freshly ground nutmeg
- ¼ cup Worcestershire sauce
- Salt, to taste
- White pepper, to taste
- 6 slices American cheese
- Garnish: Popped popcorn, reserved bacon bits, chives
Beer Cheese Soup is a classic, comforting dish that features the bold flavors of sharp cheddar cheese and ale. The combination creates a smooth, creamy base that is enhanced by the malty notes of the beer and the tanginess of the cheese. To prepare, a blend of vegetables such as onions, carrots, and celery are sautéed until softened. Flour and butter are stirred in to make a roux, which thickens the ale and chicken or vegetable stock mixture that is added next. Finally, the sharp cheddar cheese is melted into the soup for a rich and indulgent flavor profile. Often garnished with croutons, green onions, or bacon, this hearty soup is perfect for warming up on a chilly day and is beloved by cheese and beer enthusiasts alike. Description by ChatGPT.
Today we'll be embracing the hearty flavors of the Midwest with a classic dish that's perfect for any gathering – Beer Cheese Soup. This rich, creamy soup combines the robustness of good beer with the sharpness of aged cheddar to create a belly-warming dish that's both comforting and sophisticated. Perfect for cold days or when you just want a taste of Wisconsin comfort, this recipe is sure to impress.
Ingredients:
- 4 slices thick-cut quality bacon
- 1 medium yellow onion, small dice
- 1 medium-sized carrot, small dice
- 2 stalks celery, small dice
- 7 oz 5-year extra sharp cheddar cheese, shredded
- 7 oz 1-year sharp cheddar cheese, shredded
- 9 oz mild cheddar cheese, shredded
- 1 stick unsalted butter
- ¾ cup flour
- 12 oz Amber ale (preferably something with a barley or hop note)
- 4 cups unsalted chicken stock
- 2 cups whole milk
- ¼ teaspoon freshly ground nutmeg
- ¼ cup Worcestershire sauce
- Salt, to taste
- White pepper, to taste
- 6 slices American cheese
- Garnish: Popped popcorn, reserved bacon bits, chives
Optional Garnish Suggestions:
- Bratwurst
- Scallions
- Potato chips
- Pretzels
---
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Large pot or Dutch oven, blender
Servings: 6-8
Instructions:
1. Render the bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon, chop it for garnish, and set aside, leaving the bacon fat in the pot.
2. Add the stick of unsalted butter to the pot with the bacon fat and melt.
3. Once melted, add the diced onion, carrot, and celery (your mirepoix) and cook until the vegetables are translucent.
4. Stir in the flour and cook for about 1 minute to make a roux, until it has the texture of wet sand and no color is present.
5. Gradually add in the beer, whisking until smooth.
6. Add the chicken stock, whole milk, nutmeg, and Worcestershire sauce. Season with salt and white pepper. Bring to a light simmer, whisking occasionally to prevent sticking.
7. Slowly incorporate the shredded cheeses a handful at a time, ensuring each batch is melted thoroughly before adding the next.
8. Once all the cheese is incorporated, add the slices of American cheese one at a time, continuing to whisk until the soup is smooth and emulsified.
9. Optional: For an ultra-smooth texture, blend the soup in batches in a blender until smooth, then return to the pot to reheat.
10. Adjust seasoning with more salt, Worcestershire sauce, or a few splashes of beer if desired.
11. Serve hot, garnished with popped popcorn seasoned to your liking, reserved bacon bits, and chopped chives.
Cooking Tips:
- Stick with unsalted chicken stock to better control the saltiness of the soup.
- Choose a beer that complements cheese, like an Amber ale or IPA. Avoid heavily spiced or fruit beers.
- American cheese helps maintain a velvety texture due to the emulsifiers it contains.
This recipe is brought to you by Holcy's Kitchen. Check out more delicious recipes on their YouTube channel: https://www.youtube.com/@holcyskitchen6548
Hashtags: #chatgpt #beercheesesoup #comfortfood #wisconsin #midwesterncuisine
Comments