- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Beer Cheese Soup Recipe
Posted on 9/27/23 at 2:20 pm
Posted on 9/27/23 at 2:20 pm
I saw a recipe for beer cheese dip and it reminded me of the soup. I haven't had it or made it in years and I don't recall what recipe I used. Do any of you have a favorite recipe for it that you use?
Thanks!
Thanks!
3
Posted on 9/27/23 at 2:24 pm to Gris Gris
I would imagine it as the dip, but just add chicken broth.
Or I would just make a broccoli and cheese soup and add some beer to it.
Or I would just make a broccoli and cheese soup and add some beer to it.
Posted on 9/27/23 at 2:32 pm to Roy Curado
quote:
would imagine it as the dip, but just add chicken broth.
I don't care for the dip recipe I saw and transforming it into a soup. I could do that, but I'd rather hear from some folks who have made one they like. I don't want a broccoli soup. Just beer cheese.
I've seen some with some other ingredients that look interesting like fresh thyme, dijon mustard, smoked and regular cheddar and some other things.
Posted on 9/27/23 at 2:40 pm to Gris Gris
Bennigan's Beer Cheese Soup
1/2 cup diced onions
1 can tomatoes, diced, with juice
1 lb Velveeta cheese cubes
1/2 stick margarine
1/4 cup flour
dash white pepper
1/2 cup beer
1 quart chicken stock
Drain tomatoes, reserve juice. Dice tomatoes, return to juice and set aside.
Add chicken stock to a large pot, place on stove and begin to heat. In a stock pot, melt margarine over medium heat; add diced celery and onion, sauté for 3 minutes. Using a wire whisk, add flour and stir together. Continue to stir and cook for 2 minutes. Sauce will be very thick.
Add the warm chicken stock to the sauce, completely mix until smooth. Add Velveeta cubes, tomatoes and juice, and white pepper. Stir mixture well. Stir occasionally until the cheese has melted completely, or the soup may have lumps when it cools.
Once the cheese is melted, pour in the beer and stir in well. Serve hot.
Makes 12 1/2 cup servings.
1/2 cup diced onions
1 can tomatoes, diced, with juice
1 lb Velveeta cheese cubes
1/2 stick margarine
1/4 cup flour
dash white pepper
1/2 cup beer
1 quart chicken stock
Drain tomatoes, reserve juice. Dice tomatoes, return to juice and set aside.
Add chicken stock to a large pot, place on stove and begin to heat. In a stock pot, melt margarine over medium heat; add diced celery and onion, sauté for 3 minutes. Using a wire whisk, add flour and stir together. Continue to stir and cook for 2 minutes. Sauce will be very thick.
Add the warm chicken stock to the sauce, completely mix until smooth. Add Velveeta cubes, tomatoes and juice, and white pepper. Stir mixture well. Stir occasionally until the cheese has melted completely, or the soup may have lumps when it cools.
Once the cheese is melted, pour in the beer and stir in well. Serve hot.
Makes 12 1/2 cup servings.
Posted on 9/27/23 at 2:50 pm to Stadium Rat
Have you made it, Rat?
Posted on 9/27/23 at 3:19 pm to Gris Gris
During Covid, when Disney was shut down, they tweeted out the cheese soup recipe from the Canadian pavilion. We make it a ton when the weather turns cooler. The use aged Black Diamond white cheddar but I usually just get whatever I can find at Rouses or Breaux Mart.
Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT
Serves 10
Ingredients:
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish
Directions:
In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
Serve the soup hot, garnished with chopped scallions or chives.
Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT
Serves 10
Ingredients:
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish
Directions:
In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
Serve the soup hot, garnished with chopped scallions or chives.
Posted on 9/27/23 at 3:33 pm to MightyYat
Bookmarked!
Posted on 9/27/23 at 5:15 pm to Gris Gris
quote:It was a while ago, but it was easy and good.
Have you made it, Rat?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News