Pub Style Beer Cheese Soup

As “FriendsGivings” appear around us and everyone rushes toward “The BIG DAY,” I am somewhat underwhelmed. For many years, I hosted dinners for my associates (usually upstaging the planned family dinners), and I am sure that over the past 25 years, I have served multiple thousand plates. I’m just over it all. A good meal, some quiet company, not much fuss, and maybe a good glass of eggnog and a slice of pie to complete the trip into torpor.

But the day is still to come, and I must feed myself today. Given the weather and my disinclination to go out of my way, I’ll choose a soup and salad, perhaps with a bit of buttered bread. Searching the chill chest, I find some cheese that must be dealt with and a pair of Irish beers loitering around the back and terrorizing the pickles. Add a rasher or four of bacon that has evaded my taste for a late-night snack; we seem to have the makings for a pub style beer-cheese soup.

I’ll make a basic cream soup, with one beer as a base and the other to keep the chef occupied. Then, I’ll stir in some freshly grated cheese and serve it with the previously mentioned bread and butter and a small tossed salad to round out the meal.

Pub Style Beer Soup

Smooth, Cheesy, smokey, with a hint of bitter from the stout beer. Serve with buttered bread, or in a bread bowl, and you have a meal fit for ravenous wolves

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 4 People

Calories 604 kcal

Ingredients

  

1x2x3x

• 4 tbsp Butter Unsalted
• 1 Large Sweet Onion Peeled, Diced
• 2 Cloves garlic Peeled, Minced
• 32 grams AP Flour ~ 1/4 cup
• 250 ml Milk Full Fat ~ 1 cup
• 250 ml Half and Half ~ 1cup
• 16 fl. oz. Stout eer G**ness
• 1 tbsp Dijon Mustard
• 6 oz Sharp Cheddar Grated
• 4 oz Smoked Gouda Grated
• Salt / Pepper To Taste

Instructions

 

• Melt the butter in a large pot over medium heat. Add the onion, and garlic; saute 10 minutes.
• Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown
• Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
• Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
• Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.

Notes

For a flavor boost, fry off several rashers of thick-cut bacon and use the fat from that to sweat down the onions.  Reduce the butter by 1/4.

Nutrition

Calories: 604kcalCarbohydrates: 23gProtein: 23gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 135mgSodium: 776mgPotassium: 404mgFiber: 1gSugar: 11gVitamin A: 1270IUVitamin C: 5mgCalcium: 688mgIron: 1mg

Keyword Beer, Cheese, Soup

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