Beer Cheese Soup In Bread Bowls Recipes

BEER-CHEESE VELVET SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

BEER CHEESE IN A BREAD BOWL

Steps:

• Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

BEER CHEESE SOUP IN BREAD BOWLS

Steps:

• Bake mini-loaves as directed on bag.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually add broth and half-and-half, cooking and stirring until thickened.
• Add cheese, Worcestershire sauce and beer.
• Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
• Remove loaves from oven; cool 10 minutes.
• Cut top off each loaf.
• Lightly press centers of loaves down to form bowls.
• Place each bread bowl in individual shallow soup plate.
• Spoon soup into each bread bowl.
• Sprinkle with chives.
• Place top of each loaf next to filled bread bowl.

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 CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

BACON BEER CHEESE BREAD BOWL

Steps:

• Preheat the oven to 375°F.
• Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
• In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
• Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
• In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
• Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
• Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.