Beer and cheese creamy soup
Beer and cheese creamy soup might be a good recipe to expand your main course recipe box. One portion of this dish contains about 34g of protein, 33g of fat, and a total of 553 calories. This recipe serves 2 and costs $2.94 per serving. Head to the store and pick up dark beer, mustard, cornstarch, and a few other things to make it today. This recipe is liked by 444 foodies and cooks. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 5 minutes. It is brought to you by en.julskitchen.com. Overall, this recipe earns a solid spoonacular score of 64%. Similar recipes include Creamy Potato Soup with Beer and Bacon, Creamy Beer Cheese Chicken With Crispy Bacon (No Heavy Cream), and Beer Cheese Soup.
Servings: 2
Preparation duration: 5 minutes
Ingredients:
25 g of butter
500 ml chicken stock
3 tablespoons of cornstarch
125 ml of dark beer
1 teaspoon of mustard
150 g of mixed cheese (fontina cheese, Emmental, Parmesan or Parmesan crusts cut into cubes, gorgonzola, blue cheese, cheddar, Stilton...)
¼ red onion, thinly sliced
salt and pepper
Equipment:
wooden spoon
immersion blender
whisk
bowl
pot
Cooking instruction summary:
Slice the red onion very thin and sauté for about 5 minutes with a knob of butter, stirring frequently with a wooden spoon until transparent and soft.Pour in the dark beer, let it simmer for a few minutes to make the alcohol evaporate then blend it with an immersion blender into a cream.Add 3 tablespoons of cornstarch and stir with a whisk to remove any lumps and make it silky.Stir in the hot chicken broth and the cheese, grated or cut into tiny cubes, whisking continuously.Cook over low heat for about 10 minutes, stirring frequently with the whisk to prevent the cheese from sticking to the bottom of the pot. Season with salt and pepper to taste: the amount of salt needed will depend on the cheese you used.When the soup is smooth and thick remove it from the heat, spoon the soup into individual bowls and serve it with a slice of grilled bread with a sprinkle of grated cheese on top.
Step by step:
1. Slice the red onion very thin and sauté for about 5 minutes with a knob of butter, stirring frequently with a wooden spoon until transparent and soft.
2. Pour in the dark beer, let it simmer for a few minutes to make the alcohol evaporate then blend it with an immersion blender into a cream.
3. Add 3 tablespoons of cornstarch and stir with a whisk to remove any lumps and make it silky.Stir in the hot chicken broth and the cheese, grated or cut into tiny cubes, whisking continuously.Cook over low heat for about 10 minutes, stirring frequently with the whisk to prevent the cheese from sticking to the bottom of the pot. Season with salt and pepper to taste: the amount of salt needed will depend on the cheese you used.When the soup is smooth and thick remove it from the heat, spoon the soup into individual bowls and serve it with a slice of grilled bread with a sprinkle of grated cheese on top.
Nutrition Information:
covered percent of daily need
