Wisconsin Beer Cheese Soup / Easy Recipe
Wisconsin Beer Cheese Soup, Frankie Meatball saw a picture of this soup on Instagram and immediately wanted to make it and share it with you. He will take you step by step on making the tasty beer cheese soup. Please leave a comment letting him know what you think.
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Beer, Cheese & Potato Soup - Fall Comfort Food ???????????? | RECIPE & COOK WITH ME
Soup season is here and I have a great new cozy recipe for you: Beer, Cheese & Potato Soup! ????????????
This comforting, hearty soup is made with one of my favourite local beers- Hoyne Pilsner. The pilsner adds a nice malty and slight hoppy flavour that really makes this soup extra special, especially for the fall season ????????????
I hope that you enjoy this recipe AND my new recipe video format! ????????????
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RECIPE ►
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INGREDIENTS:
1 tablespoon olive oil
1 yellow onion chopped, about 3/4 cup
2 carrots chopped, about 3/4 cup
2 stalks celery chopped, about 3/4 cup
2 Yukon gold potoates peeled and chopped, about 2 cups
1/4 cup salted butter
1/2 teaspoon sea salt
1 teaspoon ground black pepper
1/4 cup all-purpose flour
1 bottle Hoyne Pilsner 355 mL
4 cups chicken broth low-soduim
1 sprig of thyme fresh
2 cups old cheddar cheese grated
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons chives finely chopped, for garnish
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Not sponsored. All products in this video were purchased by me.
Best Beer Cheese Soup I've ever had!
Ingredients:
4 slices thick slice bacon, cut into lardons (small rectangles)
1 small onion, diced
1 stalk celery, chopped
1 carrot, peeled and diced
1 clove garlic minced
1 jalapeno, ribs and seeds removed, diced
1/2 cup flour
1 tbls dry mustard
12 ounces amber beer
1 1/2 cup chicken stock
1 cup heavy cream, at room temperature (it's ok to put the cream in the microwave to warm it up if it's cold, but don't add cold cream to the soup)
2 tbls Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dry thyme
8 ounces shredded extra sharp cheddar cheese (plus a bit more for garnish)
1 scallion, sliced
A few celery leaves, roughly chopped
In a small Dutch oven, render the bacon lardons until crispy. Remove the bacon to drain on a paper towel lined plate. Set aside.
On medium heat, add the onion to the same pan and sauté for 5 minutes, or until the onions are translucent. Add the carrots, celery and jalapeno, cooking until the vegetables begin to soften, about 5 minutes. Add the garlic and stir for 30 seconds. Sprinkle the flour over the top of the veggies and stir to coat. Continue stirring until all of the flour is absorbed, about 3 minutes. Add 1/3 of the beer and stir vigorously, scraping the fond from the bottom of the pan for about 2 minutes. As the flour absorbs the beer it will begin to thicken. And another 1/3 of the beer, stirring for 2 minutes. Add the rest of the beer, stir for two more minutes. Slowly add the chicken broth, stirring to incorporate. Bring the soup up to a low simmer and cook for 8-10 minutes, or until the vegetables are soft. Lower the heat and add the Worcestershire sauce, paprika, thyme, a big pinch of salt and a teaspoon of black pepper. Stir to combine and add the cream. Turn off the heat and using an emersion blend, blend the soup until it is the consistency you prefer. Add the cheese in small batches, stirring to incorporate before adding the next batch.
Garnish with the rendered bacon, sliced scallions, celery leaves and a little extra cheese.
Serve with crusty bread or warm, soft pretzels, or a salad.
Enjoy!!!
Modern Jazz Samba by Kevin MacLeod
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License:
Easy Beer Cheese Soup
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FULL RECIPE:
This Easy Beer Cheese Soup Recipe is SO rich and creamy and is loaded with bacon, celery, carrots, onion, garlic, beer, a touch of worcestershire, dijon mustard, and three kinds of cheese: pepperjack (or something else if you don’t like the spice), cheddar, and cream cheese!
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Wisconsin 4 Cheese Beer Soup!
Wisconsin 4 Cheese Beer Soup Recipe / Click on See More
4 cups Half & Half
4 cups Chicken Broth
1 bottle of dark beer
1/2 stick butter & 1/4 cup bacon grease
1/2 cup all purpose flour
8 oz. mild cheddar cheese & 1/4 cup Parmesan cheese
6 oz. Provolone cheese & 6 oz. Pepper Jack cheese
1 tsp dry mustard / 1 tsp paprika
1 tsp garlic powder / 1 tsp onion powder
1 tsp salt / 1 tsp pepper
Garnish with chives / shredded cheese / bacon bits
Served with bread or in a bread bowl
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