Pumpkin Ale Beer Cheese Soup With Sharp Cheddar And Gruyere Recipes
PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE
Oooh so cheesy and comforting and perfect for the season. Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to classic beer cheese soup.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 19
Steps:
- Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
- Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
- Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
- Stir in the pumpkin, smoked paprika, salt, and pepper.
- Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
BEER CHEESE POTATO SOUP
Beer Cheese Potato Soup is a creamy potato soup recipe made better with beer, cheese, chunks of ham, bacon and potatoes. Hearty and the perfect bowl of comfort food, this creamy Beer Cheese Potato Soup is ready to eat in just 30 minutes!
Provided by Heather - A Wicked Whisk
Categories Main Course Soup
Time 30m
Number Of Ingredients 21
Steps:
- To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 minutes.
- While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
- Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, reduce your heat back down to medium and stir in your Worcestershire sauce, Dijon mustard, spices and your cheddar cheese.
- When all of your cheese is melted, add in your crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread!Store leftovers in an air-tight container in the refrigerator for up to 3 days.
Nutrition Facts : ServingSize 8 g, Calories 456.3 kcal, Carbohydrate 28.8 g, Protein 19.9 g, Fat 30.1 g, SaturatedFat 16.4 g, Cholesterol 96.3 mg, Sodium 995.4 mg, Fiber 2.7 g, Sugar 7.7 g, UnsaturatedFat 5.9 g
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Estimated Reading Time 3 mins
- Peel and dice shallots, carrots and pumpkin. (Make sure to scoop out all the seeds and springy insides of the pumpkin too.) Set side.
- Add diced shallot and saute until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
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Estimated Reading Time 3 mins
- In a large pot, cook the bacon over med-high heat until crisp. Remove the bacon (set aside for later) from the pot with a slotted spoon and drain all but 2 tablespoons of fat. Return the pot to the heat. Add the celery and onion, cooking until softened. Stir in the garlic and thyme, cook for 1 minute. Add the pumpkin ale and reduce by half, approximately 15-20 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat to low and simmer.
- In a small saucepan, melt the butter over low heat and stir in the flour. Cook until golden brown, approximately 2-3 minutes and then add the mixture to the soup, whisking until incorporated. Continue cooking the soup until it begins to thicken. Slowly add the cream and cheese to the soup, stirring until smooth. Stir in the bacon and nutmeg. Season with salt and pepper. Serve hot.
PUMPKIN BEER & SHARP CHEDDAR GNOCCHI SOUP - COLLEGE HOUSEWIFE
From thecollegehousewife.com
Estimated Reading Time 9 mins
- In a large braising pan or dutch oven melt butter on medium heat until bubbly. Add in carrots, celery, leeks, onion, and garlic cloves. Sauté vegetables for 10-15 minutes or until softened. Add in salt, pepper, herbs, flour and stir well.
- Slowly add in vegetable broth, beer, half & half, milk and cooked gnocchi and stir gently. Bring mixture to a simmer. Add in shredded cheese in three increments. Be sure to stir cheese and melt each addition before adding another. Brin mixture to a simmer and serve with pumpkin seeds and sage leaves.
PUMPKIN BEER CHEESE SOUP - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 4 mins
- Add in the bacon and heat on medium, cooking until crispy. Use a slotted spoon to transfer to a paper towel lined paper plate, leaving the fat in the pot.
- To the bacon fat, add the onion, pepper and celery with a small pinch of kosher salt. Stir and cook 8 to 10 minutes or unitl the vegetables are tender.
PUMPKIN BEER CHEESE SOUP - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
Estimated Reading Time 3 mins
- Place pumpkin halves on a baking sheet and evenly coat insides with olive oil. Season with salt and pepper to taste. Place cut side-down on baking sheet and roast at 400F 25-30 minutes or until pumpkin is easily pierced with a knife.
- In a dutch oven or large pot over medium-high heat, melt butter then add onion and carrot, sauteing several minutes until translucent. Add garlic and saute 1 minute until fragrant.
- Add chicken broth, half and half, beer, and pumpkin chunks and bring to a low simmer, stirring occasionally.
PUMPKIN BEER-CHEESE SOUP RECIPE | SOUTHERN LIVING
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- Preheat oven to 375°F. Place bacon in a large saucepan over medium-high, and cook until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving drippings in pan.
- Place bread on a rimmed baking sheet; pour bacon drippings over bread, and toss to coat. Spread in an even layer, and bake in preheated oven until golden brown, 15 to 20 minutes.
- Return saucepan to medium-high heat; add butter, and swirl to coat. Add carrots and onion to pan. Cook, stirring often, until carrots begin to soften, about 5 minutes. Add flour to pan, and cook, stirring constantly, 1 minute. Add milk, pumpkin, beer, and salt to pan. Bring to a boil, and cook, stirring constantly, 1 minute. Reduce heat to medium, and cook 10 minutes. Transfer soup to a blender. Remove center cap from blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. With blender on low speed, add cheeses, 1⁄2 cup at a time, processing until smooth. Stir in half-and-half. Divide soup evenly among 4 bowls. Top evenly with croutons, bacon, thyme, and pepper.
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Estimated Reading Time 4 mins
- For croutons: Place all ingredients into a bowl and toss together until evenly coated. Pour croutons into a large skillet and place over medium heat. Toast croutons for 5 to 7 minutes, stirring frequently. Remove from heat and allow to cool and crisp. Set aside until ready to use.
- For soup: Pour oil into a medium pot and place over medium-high heat. Add onion and leek and sauté for 3 to 4 minutes or until onions and leeks become translucent. Add garlic, carrots and celery and season with salt and pepper.
- Sauté for 4 to 5 minutes and stir in 2 tablespoons thyme. Add beer and broth and simmer for 8 to 10 minutes or until vegetable mixture is fork tender. Remove from heat and set aside.
- In another medium pot melt butter. Whisk in flour to create a roux and continue to whisk for 2 to 3 minutes. Whisk in milk until no lumps remaining and mixture thickens. Stir in pumpkin puree until smooth. Toss cheese together with lemon juice before stirring into the milk mixture. Stir until cheese sauce is smooth. Stir in remaining spices.
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Estimated Reading Time 5 mins
- Melt butter in large stockpot over medium heat. Add carrots, pepper, salt and black pepper and cook, stirring, for about 5 minutes or until veggies are soft. Add the flour and stir until incorporated, about 2-3 minutes.
- Add cheddar to soup in stages, whisking each batch until smooth. Add the Worcestershire, nutmeg, mustard, lemon juice, hot sauce and 1/2 tsp black pepper and stir to combine.
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