Beer Cheese Soup
As an avid beer drinker, I’m always taking what’s in my glass and cooking with it. From barbecue to cupcakes, I’m all about trying it. There are a few cooking ABC’s that anybody attempting to use a kitchen should follow. *This is basically my disclaimer so you don’t blame me if you burn your house down.* First of all, read through the recipe a few times before you even start pulling ingredients out of the fridge. Being familiar with the recipe will keep your eyes on the pot and off of the recipe card. Second, use good beer and good ingredients. If you’re reading GPO then this is probably a given, and I will suggest beers to use, but feel free to substitute your favorite in a style. Third, I’ve actually made the dishes I’m writing about so I’ve made notes as I go and will share my tips with you. If you’re an experienced cook, you’ll probably do your own thing. I wanted to make this as easy as possible so my friends who live off of Alpha King and pizza rolls could try out some of these recipes without freaking out that they were too hard. So enjoy and provide feedback and new recipes to try! I’m game for anything.
IPA Beer Cheese Soup
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cups milk
1 cup IPA beer ( I used Stone Brewing Company’s Ruination IPA.)
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon (cayenne) pepper
2 cups shredded sharp cheddar cheese
Melt butter in large saucepan over medium heat.
Stir in flour until smooth; cook 1 minute, stirring CONSTANTLY. Don’t leave the pot, your flour might burn and that would be bad.
Stir in milk, beer, Worcestershire sauce, mustard, salt and pepper. Heat to a boil, stirring frequently. Reduce heat; simmer 10 minutes, stirring frequently.
Stir in cheese until melted.
I served this with crusty sourdough bread. It was good and really strong since Stone doesn’t mess around with their Ruination IPA. Use a less bitter IPA if you want a smoother taste. Mine was pretty pucker inducing. “I’m bitter and I like it.”
If you have questions one what beer would taste good or what cheese to use, I suggest going to Vine and Table. Fred will help you with the cheese – tell him what you’re making and he’ll find the perfect fromage for you. Then see Matt over in the boozy (and frankly better) side of the store and he can help you pick out an IPA that will stand up to the cheese. Or you can just pick up all the goodies you need when you join us for our event there April 6th! HA! SHAMELESS PLUG!!!
Up next … something sweet.
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