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SOUPS
Wisconsin Style Beer Cheese Soup
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Wisconsin Style Beer Cheese Soup |
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Delicious with a
bottle of malty lager...
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SOUP BASE: |
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˝
cup |
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carrot, chopped |
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˝
cup |
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onion |
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1
whole |
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bratwurst sausage, thinly sliced |
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2
Tbs |
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olive oil |
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1˝
cups |
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any
crisp pilsner style lager |
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1˝
cups |
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any
fine German style lager, such as Marzen
or Oktoberfest |
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2
cups |
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chicken stock |
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1
tsp |
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paprika |
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1
tsp |
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ground thyme |
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1
Tbs |
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worcestershire sauce |
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1
cup |
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heavy whipping cream
ROUX: |
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2
Tbs |
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butter |
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2
Tbs |
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flour
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1
cup |
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shredded Wisconsin medium cheddar cheese |
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1 |
In large
saucepan, sauté carrots, onion, celery, and
sausage in oil in a saucepan until onions are
translucent. Add beer, chicken stock, paprika,
thyme and worcestershire sauce. Stir
occasionally and bring to a boil. Turn the
burner to low and add the cream. |
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2 |
Prepare
Roux: Melt 2 T. butter in a small saucepan. Add
about 2 T. flour to make a thick paste. Stir
constantly over medium-heat until the mixture
turns light brown and has a nut-like aroma. |
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3 |
Add roux to
saucepan one teaspoon at a time stirring
continuously, until the soup has the consistency
of a chowder. Finally, add the cheese a little
at a time, stirring until it is dissolved. |
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Servings: 4 |
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Recipe Source |
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Great Basin Brewing Company, Sparks NV |
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