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Started By
Message
Beer Cheese Soup Recipe...anybody got one?
Posted on 11/7/11 at 8:07 am
Posted on 11/7/11 at 8:07 am
I don't expect a whole lot of responses on this, but just wanted to throw a Hail Mary out there. Been wanting to try to make this as the weather's getting cooler. I'm sure the recipes online are fine, just wanted to see if any of the James Beard award winners and Michelin Star winners on here have perfected it.
Posted on 11/7/11 at 8:25 am to DanglingFury
Posted on 11/7/11 at 9:10 am to DanglingFury
Man I love beer cheese soup and made a batch a few years ago that stunk. I haven't made it since.....it's now kind of a running joke with my pals because they had never had it and I hyped it up and completely BLEW IT!!!!
So it's now, "Hey Simbo, get us some more of your beer cheese soup to pee in."
So it's now, "Hey Simbo, get us some more of your beer cheese soup to pee in."
Posted on 11/7/11 at 10:54 am to DanglingFury
I don't have a beer cheese recipe, but in the recipe book there's white cheddar with wine in it and it's very, very good.
There's one someone gave me that I haven't made yet. This person said it was good. I'll try to find it for you.
There's one someone gave me that I haven't made yet. This person said it was good. I'll try to find it for you.
Posted on 11/7/11 at 10:58 am to DanglingFury
Posted on 11/7/11 at 10:59 am to DanglingFury
That stuff is turrible.
Posted on 11/7/11 at 12:54 pm to Gris Gris
Thanks Gris, that looks really good.
Posted on 11/7/11 at 1:04 pm to DanglingFury
Check out the white cheddar soup, also, for a different take on cheese soup. I think you'll like it.
Posted on 11/9/11 at 10:10 pm to Gris Gris
I ended up making this tonight. Just wanna let people know that I think I did a pretty great job. Better than I thought. Gonna make some for the tailgate this weekend.
Posted on 11/9/11 at 10:37 pm to DanglingFury
What recipe and did you make any changes?
Posted on 11/10/11 at 8:56 am to Gris Gris
I looked at a few different recipes, and just kind of picked and chose what I wanted.
In one pot, I started with milk (1 1/2 c.), chicken stock (2 1/2 c.), and beer (1 bottle of Bass Pale Ale), and brought it all to a simmer. In another pan, I sweat my carrots (1/2 c.), celery (1/2 c.), and onions (one medium onion). I made a roux (5 tbsp. of butter and flour) in another pan. Once the stock, beer, and milk was simmering, I added my roux, and brought it to a soft boil for about 12 minutes. Then I added my veg. and my seasonings (salt, pepper, dry mustard (1/2 tsp.), hot sauce, cayenne, and worcestshire (1 Tbsp.) I brought it to a boil again, then let it simmer for about another 10-15 mins. I strained out the vegetables, then melted in 8 oz. of sharp cheddar and 8 oz. of swiss. I added some diced smoked sausage that I browned. Let it simmer for another few minutes, then garnished with some finely chopped green onion.
I added a little more milk and chicken stock as the process went on to keep it from getting too thick. I thought it came out very well for a first time effort.
In one pot, I started with milk (1 1/2 c.), chicken stock (2 1/2 c.), and beer (1 bottle of Bass Pale Ale), and brought it all to a simmer. In another pan, I sweat my carrots (1/2 c.), celery (1/2 c.), and onions (one medium onion). I made a roux (5 tbsp. of butter and flour) in another pan. Once the stock, beer, and milk was simmering, I added my roux, and brought it to a soft boil for about 12 minutes. Then I added my veg. and my seasonings (salt, pepper, dry mustard (1/2 tsp.), hot sauce, cayenne, and worcestshire (1 Tbsp.) I brought it to a boil again, then let it simmer for about another 10-15 mins. I strained out the vegetables, then melted in 8 oz. of sharp cheddar and 8 oz. of swiss. I added some diced smoked sausage that I browned. Let it simmer for another few minutes, then garnished with some finely chopped green onion.
I added a little more milk and chicken stock as the process went on to keep it from getting too thick. I thought it came out very well for a first time effort.
Posted on 11/10/11 at 10:48 am to DanglingFury
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