Frugal Gourmets Beer And Cheese Soup Recipes

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FRUGAL GOURMET'S BEER AND CHEESE SOUP



Frugal Gourmet's Beer and Cheese Soup image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!

Provided by Queen Dana

Categories     Canadian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup carrot, chopped
1 cup celery, chopped
1 cup yellow onion, peeled and chopped
2 teaspoons peanut oil
6 cups chicken soup base
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce (to taste)
1/8 teaspoon Worcestershire sauce
1 (12 ounce) bottle beer
parsley (to garnish)
Polish sausage (optional) or knackwurst of frankfurter (optional)

Steps:

  • Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
  • Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
  • Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
  • You may add sliced cooked sausage to this soup; add just before serving.

Nutrition Facts : Calories 179.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 19.8, Sodium 897, Carbohydrate 9, Fiber 1.4, Sugar 3.3, Protein 10.6

FRUGAL GOURMET'S BEEF WITH BLEU CHEESE



Frugal Gourmet's Beef With Bleu Cheese image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cooking time on this may vary greatly depending on how well done you like your steak.

Provided by Queen Dana

Categories     Steak

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 11

olive oil (for frying)
1 1/2 lbs round steaks
1 1/2 cups dry white wine (Chablis type)
2 garlic cloves, crushed
2 tablespoons chopped yellow onions
1 tablespoon glace de viande
1/4 teaspoon dried whole rosemary
2 tablespoons softened butter
2 tablespoons blue cheese (mixed well with the butter)
salt and pepper
chopped parsley (to garnish)

Steps:

  • Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
  • Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.

Nutrition Facts : Calories 375.2, Fat 21.3, SaturatedFat 9.7, Cholesterol 114.1, Sodium 167.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.9, Protein 29.1

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