Bavarian Beer-Cheese Soup

It’s Souper Sunday again and I’m excited to share this recipe with you! This soup is so yummy – a little bit like having fondue with your meal. Make sure to buy a quality cheese with a nice sharp flavor. I used Kerrygold Dubliner cheese, purchased from Costco. A light beer such as an ale or lager is preferable. This was wonderful served as a main course with croutons, salami, homemade kosher dill pickles, and a crisp hard cider. Mmmmmm!

A nice light lunch.

Bavarian Beer-Cheese Soup
Serves 8

4T Butter
3 ribs celery, diced
2 carrots, peeled and diced
2 medium onions, diced
4 garlic cloves, minced
8T flour
6c. chicken broth
8oz. cheese, grated
1 (12oz.) bottle beer
White pepper (approx. 1t.)
Salt, to taste
Croutons for serving (optional)

Melt butter in a medium pot and saute vegetables for about 10 minutes, until softened. Add garlic and cook for 1 minute more, until fragrant. Add flour and stir while cooking for 2 more minutes. Slowly add broth, ½c. at a time, stirring well after each addition to avoid clumping. Bring to a boil, cover, reduce heat, and cook for 10-15 minutes, until vegetables are very soft. Remove from heat and use a stick blender to puree until smooth. Return to heat and slowly stir in cheese, to avoid clumping. Pour in beer and continue to heat until steamy, but not quite simmering. Stir in white pepper and salt to taste.  Serve with croutons or crusty bread. A dash of paprika on top makes it look fancy.

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