Vegetable Beer Cheddar Soup Recipes

Steps:

• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
• Serve sprinkled with bacon.

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Steps:

• Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
• Add onions and celery and saute until softened about 4-6 min.
• Stir in the flour.
• Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
• Add the potatoes and bring whole thing slowly to a boil.
• make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
• Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
• Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
• cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
• cook longer if you prefer them to be soft.
• Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
• Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
• Serve Hot.
• NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
• It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

Steps:

• Finely shred cheese, using grater or food processor; set aside.
• Saute vegetables in butter in a saucepan with garlic until tender but not browned.
• Add flour and mustard, stirring to coat.
• Gradually add the broth and cook until slightly thickened.
• Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
• Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.