Monday, September 3, 2012

Thick and Creamy Killian's Beer Cheese Soup

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There's a chill in the air, and that means soup.

The little devils, angels and demons in the neighborhood are out and about and plotting their Halloween fun.

Time for a beer cheese soup.

I am a BIG fan of beer cheese soup. I like mine thick (lots of cheese), I like mine creamy (Buttermilk adds a tang and helps to make it creamy). I like a little extra bite (I add roasted peppers) and I like to taste a hint of the beer (Killian's, and Irish red beer has a distinctive taste that is easy to spot in the soup).

I'll belly up to a bar with a Bud in my hand with the best of 'em. Miller Light is indeed less filling and Michelob Ultra will help cut carbs. But for a soup, pick a beer with a distinctive flavor. Guiness Stout would be perfect (if you like that sort of thing), Amber Bock, Sam Adams; hunt down a specialty beer. Most liquor stores have some bottles available individually. No need to buy a six pack if you are not a regular beer drinker. Ask for help, tell them soup and the clerk will direct you to the more distinctively flavorful beers.

Me, I like the brilliant color and the caramelized malt taste of Killian's Irish Red.

Here's What I Did...

Killian's Beer Cheese Soup

  • 2 TBS Butter
  • 2 TBS Flour
  • 1 Cup Onion, Diced
  • 1/2 Cup Celery, Sliced Thin
  • 1/2 Cup Carrots, Sliced Thin
  • 4 Cloves Garlic, Minced
  • 4 Oz Can Green Chili, chopped, do not drain
  • 1 tsp Mustard Powder
  • 8 Oz Killian's Irish Red Beer (or beer of your choice)
  • 2 Cups Chicken Stock, more may be needed to thin the soup
  • 4 cups Sharp Cheddar Cheese, shredded
  • 2 Cups Buttermilk
  • 2 TBS Worcestershire Sauce
Cooking Directions
  1. First, make a Roux...Melt the butter in a large soup pot. add the flour and stir constantly for 2 minutes
  2. Add the Onion, Carrot, Celery, Garlic and Chiles, Stir occasionally and simmer for 10 minutes, until the vegetables begin to soften.
  3. Add the beer and simmer for an additional 20 minutes.
  4. Pour all this into a food processor and pulse until liquefied
  5. Return to the pot, add the buttermilk, mustard powder, Chicken Stock and Worcestershire Sauce and return to simmer.
  6. Add the cheese 1 cup at a time.
  7. Garnish with Popcorn for fun!!!
  8. Serve HOT and Enjoy!!!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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