Chedder Cheese and Beer Soup

[Sdiver]

Of course, being from the Midwest, the Cheddar Cheese and Beer soup is a staple of life.

I got this recipe from one of Emeril's books, and just can't seem to get it right. Meaning, I can't get it to what I remember from the MANY places I've had Cheddar Cheese and Beer soup back in Minnesota, Wisconsin and Northern Illinois.

Here's Emeril's recipe:

1/2 pound kielbasa sausage, finely chopped
3 tablespoons olive oil
2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 tablespoons minced garlic
1/2 cup all-purpose flour
6 cups Chicken Stock
2 cups lager beer, preferably amber
1 1/2 teaspoons chopped fresh thyme
3 cups grated Cheddar cheese (12 ounces or 3/4 pound)
Cheesy Popcorn
2 tablespoons minced fresh chives, for garnish

Cook the kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown, 5 to 6 minutes. Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and the beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.

Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.

Ladle the soup into bowls and garnish with the Cheesy Popcorn and minced fresh chives.

Makes 2 quarts, 8 servings

Now, he's got it going straight into bowls topped with spicy popcorn. The only way I've ever eaten it is in Bread bowls, topped with said popcorn. Which is how I do it now.

Do any of my fellow Midwestern Brethren and Sisters have Cheddar Cheese and Beer soup recipes they'd like to share?

[Roguish Lawyer]

Mmmm, healthy!

[Sdiver]

Originally Posted by Roguish Lawyer

Mmmm, healthy!

Why yes...yes it is my friend.

It has da 4 basic food groups rolled all into 1.

You got your meat group.....Kielbasa Sausage...mmmmmm....sausage

You got your grain group....Beer....mmmmmmm.....beer

You got your dairy group.....Cheddar Cheese

You got your vegetable group......Hops for da Beer......Daaaaa Beer.


So....as you can see my friends, dis is one healthy meal, to be served at any and all Cubs, Bulls and Bears games.....Daaaa BEARS !!!!

[brewmonkey]

If only Hops were a veggie. They are in fact related to Cannabis and if you have ever seen the bud of a pot plant and the cone of a hop plant you would see how similar they are.

Beer and Cheese soup is one of the best inventions, next to beer obviously. One thing I have learned making it is that choosing the cheese is important in more then a few ways. Obviously flavor is a major component but it also needs to be a cheese that will melt without becoming stringy or worse, gritty.

Here is a recipe for a vegetable cheese soup that is rather easy and quick to make as well it is lower in fat then many other cheese based soups.

1 quart reduced sodium fat free chicken broth (I like to use other broths as well such as Wild Mushroom from a company called Pacific Natural Foods which are available at places like Whole Foods but can be found at other grocery stores.

1 package (16oz) frozen stir fry veggies
1 cup 1% low fat milk
3 cups frozen mashed potatoes
5-6 drops hot pepper sauce
1 1/2 cups (6oz) shredded reduced fat sharp cheddar cheese

Combine broth and vegetables in large saucepan and heat to boiling. Reduce heat and simmer, covered, for 8 to 9 minutes or until vegetables are tender. Add milk, potatoes & hot pepper sauce and simmer 2 minutes. Add cheese and stir until melted. This will make about 6 servings.

200 calories per serving and 30% calories from fat. It also has 12g protein per serving, 22g of Carbohydrates, 7g of fat, 3g saturated fat, 19mg Cholesterol and 730mg Sodium.

[brewmonkey]

1 quart reduced sodium fat free broth, chicken works but again I like to use other varieties.
5 cups small cauliflower or broccoli florets
1 medium onion, chopped
2 garlic cloves (you can add/subtract as you like)
1/4 tsp dry mustard
1/8 tsp white pepper
1 1/2 cups 1% low fat milk
1 1/2 cups instant mashed potatoes
1 cup (4oz) reduced fat cheddar cheese

Combine all the ingredients, except the milk, mashed potatoes and cheese in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until vegetables are tender. Add the milk and mashed potatoes simmer for 3 minutes longer. Stir in cheese until melted and serve.

Serves 4

226 Calories per serving
25% calories from fat
20g protein
24g carbohydrates
6.5g fat
4g saturated fat
24mg cholesterol
575mg sodium

[Air.177]

Potatoe vegetable Cheddar Soup

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