Becky Luigart-Stayner; Melanie J. Clarke
Yield
12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.

Step 3

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Step 4

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Step 5

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Ratings & Reviews

Good recipe with some changes

promogal
November 03, 2015
I made a few changes, but it turned out well. I used a good light colored ale, I also made a roux as the base of the soup, upped the cheese to 2 cups, plus about 1/4 cup of Parmesan to add a little extra saltiness. I guess that probably adds extra calories, but it tastes good! Oh, and I put some white pepper in there. I would recommend adding some bacon or ham cubes as well.

Angelyn1976's Review

akp222
September 20, 2012
N/A

akp222's Review

bjames
January 25, 2012
Really enjoyed this recipe, especially with a couple of amendments: fry up 4-5 strips of bacon, then sautée onions and garlic. Substitute half the onion amount with shallots, and consider using a seasonal wheat ale, like Alaskan Winter brew. Also a dollop of sour cream adds an extra punch to the flavor. Happy eating!

HooperTurner's Review

HooperTurner
October 22, 2011
N/A

promogal's Review

Kara126
January 04, 2011
This soup is great. We have it once a month. Yes it's a little plain but you can spice it up if it's not to your liking.

HollyRae's Review

HollyRae
January 10, 2010
I really enjoyed this recipe. I made the soup exactly as instructed, just omitted the croutons and chives. I used Yuengling beer, which I think gave it wonderful flavor.

bekahr20's Review

bekahr20
March 05, 2009
This soup did not have flavor and after putting so much time in to it I was disappointed. I added more cheese than the recipe called for but it did not make a difference. I would not recommend this recipe nor would I make it again.

bjames's Review

Angelyn1976
January 21, 2009
This is one of my favorite soups! I was surprised reading the bad reviews. I did read one that used Bass Ale and that would be an issue. I have been using light German beer - like St. Paulie Girl. So, something light, but decent quality. If you're making it with Bud Light - it's not going to taste good! Also, use the extra-sharp cheddar. That makes all the difference as well!!