bullpup-addict
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Does anyone have a good Beer Cheese soup recipe they are willing to share?
Needed for hunting camp this fall.
Thanks
CM
Needed for hunting camp this fall.
Thanks
CM
Wanted Beer Cheese soup recipe... For the cold Michigan winters.
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Armored farmer
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Beer cheese soup? No.
Cheeseburger soup? Yes.
Cheeseburger soup? Yes.
mokin
Member
That sounds really good!
troy fairweather
Member
I prefer to save the beer and cheese for normal consumption.
There are dozens of cheese soup recipes available on-line. I've tried a few of them; the best always use Velveeta. Now the connoisseurs turn their noses up at Velveeta, but secretly love it. Use any combo of Velveeta, Monterey jack. (melts very well and not all cheeses do) and you can throw in some parmesan for flavor and "some" beer. But be careful and use it wisely. Too much beer can ruin soup quickly. and use some combo of veggies ( I like to sauté onions, green peppers, and tomatoes, all diced small) then combine all the cheeses with the veggies and some cream in a large sauce pan and bring slowly to near simmer stirring constantly and remove from heat (do not boil). I grind black pepper in mine and a pinch less than a teaspoon of red pepper flakes. Add a little salt when you sauté the veggies. Otherwise the cheese and veggies provide the flavor. About quantities: Recipes on-line will give you various measurements so just read a few recipes and use what looks good, starting with 2 lbs of Velveeta and some combo of the ingredients I've suggested. If you want to thin the soup, use chicken stock. Have fun and GOOD LUCK WITH YOUR SOUP.
troy fairweather
Member
Me and dad always make some smoked ham hocks/ neck bones and beans, easy to make and very good if your into that type of food. I like the Chinese not and sour soup, but it's just easier to buy it.
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bullpup-addict
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Sounds good, I will have to add a few of your suggestions on my next attempt. TKS...
buck460XVR
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Wisconsin, home of Friday night fishfries, is also home to awesome beer cheese soup. My wife makes one with potatoes and bacon. No Velveeta, just cheddar cheese and heavy cream.
1942bull
Member
Gourmet recipe from food network. I made it in the winter. It was delightful. I confess to adding a bit more beer than the recipe called for
https://www.foodnetwork.com/recipes/amy-thielen/best-ever-beer-cheese-soup-2354920
https://www.foodnetwork.com/recipes/amy-thielen/best-ever-beer-cheese-soup-2354920
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bullpup-addict
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thank you, this one is on my try to make list...
I tried beer cheese soup for lunch in a German-style delicatessen some forty years ago, and I remember having liked it. Here's a recipe for a pretty good beer cheese soup, along with some background about the ingredients.
Having had beer cheese soup in an establishment that sold German cheeses, beers, wines, and mustards, I assumed that it was a German tradition.
That is apparently not the case. Rather, it seems to be a Midwestern concoction. One finds beer cheese soup on menus in Omaha; Chicago; Green Bay and Madison; Akron and Cleveland; in Philadelphia and Pittsburgh; and in cities in New York State.
But not so much in Germany. They once consumed beer soup for breakfast there, however..
There hasn't been really been much written about beer cheese soup, and published recipes are relatively few and far between. Martha Stewart has one, and so does Emeril Lagasse, but Alton Brown does not. Most recipes call for cheddar cheese, which, of course, originated in England but which an be made anywhere. One Wisconsin recipe calls for Velveeta. Ours uses cheddar and Jarlsberg, which comes from Norway.
This one is ours. One can introduce any kind of variation, and precision is not important; we are not baking light pastries or making pharmaceuticals.
Ingredients:
- Cheese-- 6 oz cheddar and 6 oz Jarlsberg
- Onion--1 medium yellow
- Carrots--1 or 2
- Beer--12 oz. We used Hofbrau Maiboch, brewed, as the name implies, in time to be consumed in the spring-time.
- Chicken stock-- 4 Cups
- Milk or half and half-- 1 1/2 Cups
- Butter-- 8 TBS
- Flour--3/4 Cup
- Mustard-- 1 to 2 TBS whole-grain (prepared)
- Worcestershire sauce--2 tsp.
- Grate the cheese.
- Peel and chop the onions and carrots.
- Heat the milk or half and half and the chicken stock.
- Melt the butter.
- Add the vegetables to the butter and cook while stirring over low to medium heat.
- Mix in the flour while stirring; do not let it overcook.
- Stir in the milk while whisking.
- Add the cheese, a little of the time, and stir it in until it is melted.
- Stir in the mustard and the worcestershire sauce.
- Stir in the chicken stock.
- Add the beer.
- Heat while stirring; do not boil.
- Puree the soup in a blender or with a "boat motor."
- Serve hot.
- The making of soup predates the advent of metallic cooking vessels; originally, animal skins were used to cook soup.
- Beer was one of man's earliest beverages, dating back at least seven millennia.
- Cheese also dates back more than seven millennia.
- Beer soup, which did not contain cheese, was apparently served for breakfast in medieval Germany. Recipes for beer soup were published as early as the sixteenth century. Marx Rumpolt's Ein New Kochbuck (A New Cookbook), published in 1581, was the first cookbook written for professional chefs. Not long ago, someone made some some soup from beer, egg yolks, sweet cream, mace, butter, and raisins, using a recipe entitled "A Really Good Beer Soup" from an eighteenth century German encyclopedia and he reported that it was not very palatable at all. He then tried a beer soup recipe from the 1604 edition of Rumpolt's cookbook. It called for beer, butter, cloves, and rye bread, and it was better received, but it was still apparently not very good. That might explain the absence of beer soup from tables in modern Germany.
- Cheese soup, with did not contain beer, is mentioned briefly in passing in A History of Manners, Customs, and Dress during the Middle Ages by Paul LaCroix, published in 1876. It is currently in print, but a paperback sells for around $100. Cheese soup containing potatoes is mentioned in a recent article about foods served to important guests during the Edwardian era in England. The article has to do with Downton Abbey.
- It seems that beer cheese soup per se likely originated in the Great Lakes region and the upper Midwest, but I cannot find anything about the history. A friend of mine remembers having had some in Pennsylvania.
- Campbell's Signature Cheese and Beer Soup is listed on their website. Campbell's Chunky Beer-N-Cheese Soup with Beef and Bacon was introduced in 2014; reviews have been mixed.
- I think that beer cheese soup can accurately be described as cheese soup with beer in it. We thought our recipe was pretty good on a cold day. By the way, we had it with rye bread, at suppertime.
- The earliest evidence of cheese has been found at Kujawy in present day Poland; it dates back to around 5500 BCE. There are references to cheese on cuneiform tablets in Ur that were inscribed around four millennia ago.
- Cheeses made in southern climes contained higher amounts of salt, which was needed for preservation, than did cheeses from northern areas. The saltier cheeses, such as Parmigiano Regiana and Pecorino Romano, are harder than the soft cheeses from the north.
- The cheddaring process was developed in England in the twelfth century. Since Viking trade routes connected England with the continent, medieval Germans could have had cheddar cheese on their tables and in their soups, had they so desired.
- The history of beer goes back long beyond the civilizations of ancient Mesopotamia and Egypt to an area within modern day Iran, seven millennia ago, and possibly as far back as nine millennia. It is reported that the Egyptians paid laborers with beer, and that the Pharaohs consumed beer made from cooked barley bread--the forerunner, one might say, of "best barely malt".
- Today, ale is beer, but not all beer is ale; there is also lager beer. A pilsner is a style of lager. The difference is in the kind of malt used. Pilsners, now the most popular lagers in the world, take their name from the city of Plzeň, Bohemia, Czech Republic, where they were first produced.
- For millennia, beer was beer, period, and beer did not contain hops. At some point in the latter part of the middle ages, people began to add hops to some beer, but not to ale; hops served not only to flavor the beer , but to preserve it.
- Today, hops are used in all beer--ale and lager. India Pale Ale, with a higher hops content, was developed to survive the long sea voyages from England to India, where the large population of British soldiers resulted in a high demand for beer.
Never heard of either beer cheese or cheeseburger soup but now I think I might have to try one or two different recipes for them this winter.
Lots of good information in this post but as a brewer, both hobbyist and semi-professionally at a local micro brewery, I feel compelled to point out that the red section is incorrect, in fact one of the brewery's best selling beers is a Vanilla Cream Ale and that particular beer uses about 90% Pilsner malt and our best selling lager's grainbill is almost identical to our Amber Ale's with a bit more dark malt.
The actual difference is the yeast used to ferment the beers. Ales use various strains of Saccharomyces Cerevisiae and lagers use various strains of Saccharomyces Pastorianus. One of the main differences between these two different strains of yeast are their temperature tolerance. Ale yeasts most commonly work best in the 60-75 degree range were as lager yeast typically work best in the 45-55 degree range though their are exceptions to this. Another difference, and arguably the one that matters the most, is that lager yeast has the ability to ferment more complex sugars and produce less off flavors than ale yeast leading to a cleaner more crisp taste.
Lots of good information in this post but as a brewer, both hobbyist and semi-professionally at a local micro brewery, I feel compelled to point out that the red section is incorrect, in fact one of the brewery's best selling beers is a Vanilla Cream Ale and that particular beer uses about 90% Pilsner malt and our best selling lager's grainbill is almost identical to our Amber Ale's with a bit more dark malt.
The actual difference is the yeast used to ferment the beers. Ales use various strains of Saccharomyces Cerevisiae and lagers use various strains of Saccharomyces Pastorianus. One of the main differences between these two different strains of yeast are their temperature tolerance. Ale yeasts most commonly work best in the 60-75 degree range were as lager yeast typically work best in the 45-55 degree range though their are exceptions to this. Another difference, and arguably the one that matters the most, is that lager yeast has the ability to ferment more complex sugars and produce less off flavors than ale yeast leading to a cleaner more crisp taste.
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