Beer And Gouda And Soup Recipes

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BEER GOUDA SOUP

Steps:

• 1. Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
• 2. Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
• 3. Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
• 4. Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
• 5. Heat 14 cup butter in microwave until melted (30-60 seconds)
• 6. Stir flour into butter until mix binds into roux, pour into soup.
• 7. Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
• 8. Remove from heat.
• 9. Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
• 10. Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.