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Andrew Bower: Beer Cheese Soup Recipe 10/15/12

12:00 PM, Oct 15, 2012   |    comments
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Market Garden Beer Cheese Soup 

Paired with Boss Amber Lager

 

3/4 Cup of unsalted Butter

2 Cups of All Purpose Flour

1 Pint of Whole Milk

1 Quart of Heavy Whipping Cream

4 Cups of Shredded Cheddar Cheese

1/2 Cup Danish Bleu Cheese

1 Medium Spanish Onion Diced

2 Cloves of Roasted Garlic

2 Sprigs of Fresh Thyme

1 Pint of Boss Amber Lager (MGB exclusive)

2 Pints of Viking Pale Ale (MGB exclusive)

1 Tablespoon of Blended Oil

1/4 Cup of Sugar

1/2 Cup of Salt

 

Melt butter in a sauce pan and add flour to form a roux. After the roux is slightly brown in color add the cream and milk while constantly stirring to avoid any type of scorching. after cream is incorporated remove from heat. Then whisk in cheddar and bleu cheeses. Heat oil in a sauce pot and add onion and garlic. Sweat onion, garlic and thyme until they are translucent then deglaze with beer. Bring beer up to a boil then strain the beer through a colander and add into cheese mixture. Cook this mixture for another 15 minutes then season with the salt and sugar. Afterward grab some hearty bread and enjoy.

 

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