Wednesday, November 26, 2014

Beer Cheese Soup

We're really embracing fall this year, probably more than any other year in memory.  Lot of soups, stews, and casseroles.  It's probably, at least on a sub-conscious level, because we're home a lot more with db`.

We loved this restaurant called Ziggy's that is no longer open, especially their beer cheese soup served with a pretzel on the side.  DB~ found a good recipe and we decided to give it a shot.

To my dutch oven, I melted 3 tablespoons of butter over medium heat and then added a diced mix of onion, celery, and carrot for the base.  Once this got soft after 8 minutes, I tossed in two diced cloves of garlic for another minute.

After that I added 1/4 cup of flour and tossed it with the vegetables to coat for 2 minutes.  I then added 4 cups of chicken stock to complete the base.  I let this simmer for 40 minutes.  Once the simmer was done, I took the vegetables out and put them in the food processor with a little chicken stock base to make it smooth.  Once they were all processed, I put them back in the dutch oven.

Now comes the part where it turns delicious.

I added 6 oz of Yuengling (the rest is for you!), 8 oz of shredded yellow cheddar and 8 oz of shredded white cheddar cheeses, and 4 oz of cream cheese.  It's important that the heat is just below boil so that these dairy products don't separate.  Whisk well so they all blend in nicely and don't clump.

Then put in 1 cup of heavy cream, a couple tablespoons of Dijon mustard, some salt and pepper.  Let it simmer for a few minutes.  DB~ made little pretzel rolls out of frozen Rhodes dinner rolls.  She melted some butter on top of them and sprinkled some sea salt, baked them for 10 minutes until they got a deep brown.

It's been a good fall for eatin' around these parts.

1 comment:

  1. Actually, I boiled the rolls, put an egg white wash on top and then baked them. Delish! ~