Here’s a dish to warm your belly on a those cold winter nights- Beer and Cheese Soup! Guinness and Karst Cave Aged cheese combine in perfect harmony to make a creamy soup that is full of spice and flavor.
Beer Cheese Soup
- 3/4 Cup (1.5 Sticks) Butter Unsalted
- 1 Cup White Onion, Diced
- 3/4 Cup Celery, Diced
- 2 Tbsp Garlic Paste
- 3/4 Tsp All Purpose Flour Sifted
- 2 1/2 Cups Guinness *Room Temp*
- 1 1/2 Cups Heavy Cream
- 3 Cups Milk Whole
- 1 Cup Water
- 1 Tbsp Beef Base
- 1 Tbsp Hot Sauce
- 3 Tbsp Worcestershire Sauce
- 1/4 Tsp Cayenne Pepper
- 2 1/2 Tsp White Pepper
- 3 1/2 CupsKarst, Shredded
- 2 Cups Parmesan Shredded
- 1 1/2 Tbsp Dry or Fresh Chives
- To Taste, Kosher Salt
In a suitable pot, melt butter.
Once butter is hot add the onion, celery, and garlic paste. Cook on medium heat, while stirring, for 5 min or until celery and onions are tender.
Add the sifted flour, keep the flour from sticking to the bottom of the pot by stirring with a wooden spoon. Cook this while stirring, until it browns slightly.
Once the roux has browned add the Guinness while vigorously stirring with a whisk to avoid lumps, cook until the well incorporated.
Now add heavy cream, whole milk, water, beef base, hot sauce, Worcestershire sauce, cayenne pepper, and white pepper, cook until slightly bubbling (180 degrees) You do not want this to boil. Once the temperature is reached turn off the heat.
Now add the cheese one hand full at a time, stir the cheese in with a whisk making sure the first handful is fully incorporated before you add another.
Once all the cheese is fully incorporated, immediately pour soup into a blender or use an immersion blender to blend soup smooth. BE CAREFUL WHEN PLACING HOT LIQUIDS INTO BLENDER AND MAKE SURE LID IS SEALED.
Once soup is smooth you can add dry chives and dry red bell pepper. Season to taste with salt.
*Beef Base recommend brand is Better than Bouillon. *** Garlic paste can be purchased in the produce section next to the herbs in the tubes.