Wednesday, February 16, 2011

beer cheese soup

during these cold winter days, i love soups! they're all warm and soupy. the mr. used to live in germany for a little while, and he loved the beer cheese soup he used to have at a restaurant called europa. so, i attempted to make some for him. boy, am i glad i did. i've never received as much praise for a soup as i did for this one. it was de.e.lish! he really liked it! and, to make it even more special, i made my homemade soft pretzels to go along with the soup. they were so yummy dipped in the soup. hope you enjoy.

beer cheese soup

what you need:
2 carrots, peeled and chopped
2 garlic cloves, chopped
1/4 teaspoon onion powder
2 tablespoons butter
1 can low sodium chicken broth
1 cup skim milk
1 1/2 cup beer (i used fat tire)
8 oz extra sharp cheddar, shredded
8 oz medium cheddar, shredded
1/2 teaspoon paprika
3/4 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons water


what you do:
1. melt butter in a pan. add garlic, onion powder, and carrots. saute carrots until soft.
2. put the entire mixture from the pan into a blender (or food processor) and puree.
3. in large pot over medium heat, add chicken broth and pureed carrots. whisk together.
4. add beer, cheeses, thyme and paprika.
5. reduce heat to low and whisk in milk
6. in a separate bowl, mix cornstarch and water. add to the soup mixture.
7.  raise temperature to medium and stir until cheese melts and soup thickens.
(this step took a little while for me because the cheese took a long time to melt and mix with the other ingredients...so, don't panic if it takes a little while, just keep stirring. you can raise the temperature a little if you want to.)
8. ladle into bowls and serve with the homemade soft pretzels. 


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2 comments:

  1. beer. cheese. soup. What's NOT to love?!

    ReplyDelete
  2. I'm so going to be trying this soon!:)

    ReplyDelete

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