Any time I’m able to work cheese into a beer recipe, I’m all over it.
I’ve hear good things about Stone’s beer cheese soup and made a recipe inspired by the one in Beer & Food by Lucy Saunders. It really hit the spot. I used white cheddar but would like to try a mix next time. Maybe some Monterey Jack?
Beer Cheese Soup Ingredients
- 1 12 oz. IPA (let it warm to room temperature)
- 1.25 lbs white cheddar
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup chopped yellow onion
- 3 cups vegetable stock
- 1 cup heavy cream
- 2 heads of garlic
- 2 teaspoons of kosher salt
- 1 1/2 teaspoons ground white pepper
- 1 teaspoon hot Hungarian paprika
How to Make it:
- Grate the cheese.
- Roast the garlic by cutting off the top portion of the bulb, wrapping it in aluminum foil with a drizzle of olive oil, and cooking it in the oven at 350°F for 30 minutes.
- Melt the butter in a pot at medium heat and then stir in the flour and keep stirring until it is golden brown.
- Add the chopped onion and stir it in well.
- Slowly add the vegetable stock and then the beer.
- Mash up the roasted garlic. I used the bottom of the beer bottle for this. Mix that in, followed by the salt, paprika, and pepper.
- Bring it to a simmer over low heat.
- Remove from the heat and slowly stir in the cheese until it is nice and creamy. You can add more beer if it is too thick.
This makes a good amount of soup, especially since it is so rich you can’t have too much at once. Sarah and I got about 8 smaller servings out. Or more like she got 1, and I got 7. It kept well in the fridge and it’s great coming home and being able to heat it up really quick.
I know beer cheese soup has some die hard followers. What great versions have you made or had at a restaurant?