Re:Beer Cheese Soup (Davydd)

Wed, 30 Nov 2011 22:11:52 GMT

I thought the traditional option was popcorn not croutons for beer cheese soup.

Re:Beer Cheese Soup (MetroplexJim)

Wed, 30 Nov 2011 18:50:02 GMT

And thanks for joining us on Roadfood!

Here we go Steelers, here we go!

Check this thread: http://www.roadfood.com/Forums/Pittsburgh-Memories-of-the-2000000-who-moved-m447511.aspx

Re:Beer Cheese Soup (ann peeples)

Wed, 30 Nov 2011 10:54:07 GMT

That sounds easy and wonderful. Thanks for sharing the recipe!

Beer Cheese Soup (Pittsburgh Room)

Wed, 30 Nov 2011 10:06:36 GMT

Here is a recipe for BEER CHEESE SOUP (great on a cold day!)

Ingredients:

2 lbs. Cheddar Cheese (I use sharp)
1 quart Heavy cream
½ lb. butter
1 cup flour
1 small onion
½ stalk celery
1 or 1 ½ beers (lager or ale; not light)
½ gallon chicken stock/bouillon
T of Bacon Bits
Croutons (optional)

Directions:
Melt butter in pot and use a whisk to add flour, slowly add a little chicken stock and beer at a time mixing well. Continue to mix frequently to avoid any clumping. Finely dice the onion and celery, and then in a separate pan sauté until tender, remove from pan. Cut the cheese into small squares (melts much faster). Now use this pan and add half of the cream and half of the cheese. Using your whisk, melt cheese and mix into the cream. Add into soup pot, and repeat. Simmer soup for approximately 20 minutes and serve topped with bacon bits and/or croutons, or you can also just add the bacon bits into the soup. This is something that I’ve been doing more recently. It saves you a step when serving.

Warm up this winter with some soup.

Pittsburgh Room