Recipe: Beer Cheese Soup
Posted: Tue Aug 06, 2013 1:02 pm
Epic soup.
RECIPE: BEER / CHEESE SOUP CATEGORY: SAUCIER - HOT
INGREDIENT AMOUNT
-part A-
WHIPPING/HEAVY CREAM 1.0 L
DRY MUSTARD 1.5 g
PAPRIKA 5.0 g
WHITE PEPPER 0.5 g
ROASTED GARLIC 23.0 g
AGED CHEDDAR – Grated 600 g (Sub 50-100g for Shropshire Bleu for a lil' kick)
MOZZA – Grated 100 g
-part B-
BUTTER 45.0 g
GARLIC - MINCED 23.0 g
SHALLOTS - MINCED 23.0 g
ROASTED GARLIC 68.0 g
BROWN ALE 600 ml
FLOUR 90 g
CHICKEN STOCK 400 ml
YIELD: ~ 2.6 litres
PROCEDURE
1. Bring all cream and seasonings of part A to a high simmer in a medium stock pot, stirring frequently to avoid scorching. Whisk in cheeses a handful at a time and continue stirring until cheese dissolves and sauce is smooth. Reduce heat and simmer for 20 to 30 minutes, whisking frequently.
2. While cream is coming up to temperature start on Part B. Sauté garlic, shallots and roasted garlic in butter, in a large stock pot over medium heat until aromatic. Alternate whisking in some of the beer and all of the flour to form a thick slurry or roux and simmer for 5 minutes then whisk in chicken stock and remaining beer, continue to simmer an additional 10 – 15 minutes whisking often.
3. When both parts are ready, add slurry to cream, whisk well to blend and simmer over medium-low heat for a few minutes until smooth and creamy. Adjust seasonings as desired.
TIME: approx. 2 ½ hours
RECIPE: BEER / CHEESE SOUP CATEGORY: SAUCIER - HOT
INGREDIENT AMOUNT
-part A-
WHIPPING/HEAVY CREAM 1.0 L
DRY MUSTARD 1.5 g
PAPRIKA 5.0 g
WHITE PEPPER 0.5 g
ROASTED GARLIC 23.0 g
AGED CHEDDAR – Grated 600 g (Sub 50-100g for Shropshire Bleu for a lil' kick)
MOZZA – Grated 100 g
-part B-
BUTTER 45.0 g
GARLIC - MINCED 23.0 g
SHALLOTS - MINCED 23.0 g
ROASTED GARLIC 68.0 g
BROWN ALE 600 ml
FLOUR 90 g
CHICKEN STOCK 400 ml
YIELD: ~ 2.6 litres
PROCEDURE
1. Bring all cream and seasonings of part A to a high simmer in a medium stock pot, stirring frequently to avoid scorching. Whisk in cheeses a handful at a time and continue stirring until cheese dissolves and sauce is smooth. Reduce heat and simmer for 20 to 30 minutes, whisking frequently.
2. While cream is coming up to temperature start on Part B. Sauté garlic, shallots and roasted garlic in butter, in a large stock pot over medium heat until aromatic. Alternate whisking in some of the beer and all of the flour to form a thick slurry or roux and simmer for 5 minutes then whisk in chicken stock and remaining beer, continue to simmer an additional 10 – 15 minutes whisking often.
3. When both parts are ready, add slurry to cream, whisk well to blend and simmer over medium-low heat for a few minutes until smooth and creamy. Adjust seasonings as desired.
TIME: approx. 2 ½ hours
