Cooking with Beer: Beer Cheese Soup

Beer Cheese Soup

Beer Cheese Soup

My second attempt at brewing beer did not work out as well as I had hoped. I brewed up an Irish Red, which happens to be my go to beer where ever I am. Although I was able to get a slight carbonation from the beer it was not nearly enough to drink or share with my friends.

After I had fussed with the beer enough, adding additional yeast, warming the bottles of beer (to help kick-start the yeast) and agitating the bottles periodically to get the yeast to eat the sugar to create the carbonation I desired… I gave up.

I was faced with 40+ bottles of almost flat beer. So in an attempt to not waste the beer I decided to cook and bake with the beer. If I couldn’t drink it, I might as well use it somehow.

I will post the recipes that I use along with any suggestions for modifications and hopefully give you a glowing review. I am not much of a foodie – so bear with me.

This recipe for Beer Cheese Soup was inspired by Kirsten in the Couv

I am not much of a soup fan but I do like beer and cheese, so how could this recipe go wrong?

I started out with a medium size pan and melted 4 tablespoons of butter on low heat as to not burn or brown the butter.

melting the butter

melting the butter

I used two pans for this soup and in hindsight I wish I would have used the small pan for the butter/roux mix and the soup making in my medium-sized pan… oh well – next time

After I melted the butter I stirred in the 4 tablespoons of flour to create the roux.

mixing up the roux

mixing up the roux

After I mixed the roux I moved it off the heat and started on the next step, 3 cups of milk. You will want to stir constantly as you warm the milk up slowly as to not curdle it.

Just before the milk starts to boil you will add 1 tablespoon of minced garlic, salt (I omitted the salt), pepper and a teaspoon of crushed red pepper flakes.

adding the pepper flakes, garlic and pepper

adding the pepper flakes, garlic and pepper

Stir this until just before it boils again and then add in the roux in two parts, so it does not clump. After I added the roux the soup was a bit more liquidity than I prefer.  I may up the roux mixture next time to help thicken up the soup. I added more cheese this go around to help thicken it up… it sort of helped.

Lastly turn down the heat and add 3/4 of a cup of the red ale (the recipe calls for any dark beer) and 2 cups of cheese. This recipe calls for Extra Sharp Cheddar. I only had Cheddar in my fridge so I used that instead.

The soup was pretty good with a spicy kick to it. Now only 39 more batches of soup to go 🙂

Update: I remade this recipe and added a bit more roux like I had mentioned. I increased to 6 tablespoons of both flour and butter and an extra cup of cheese. The soup came out to be a delightful thick consistency that I much preferred. The spice was not deluded by the extra cheese and roux as it still had a powerful kick to it. I highly recommend adding the extra roux and cheese – you won’t be disappointed

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