Runs With Beer

I found a few recipes for Beer Cheese Soup but nothing like the one that HOPS serves.
Thank you,
Lisa

It depends on how strong a beer flavor you want. I was just at a brewery and they used a dark ale in their version.
Beer cheese soup sounds soooooo yummy right now too…….

I make beer cheese soup at work, and by far the best beer to use is killians. You should not use any light beers because they are too watery tasting. Here are a couple of good recipes.
Cheese and Beer Soup
Ingredients
(1 servings)
1 c Finely chopped bacon
1/2 Green bell pepper, chopped fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer (medium, such as killians)
1/4 c Chopped parsley
Salt and pepper to taste
Instructions
Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Cheddar Cheese And Beer Soup With Tempura Broccoli Florets
Yield: 1
Ingredients
1 stick butter
1/2 c flour
1/2 c minced onions
1/4 c minced celery
1 salt
1 cayenne
1 bottle medium beer (such as killians);
-(12-ounce)
4 c chicken stock
2 c whole milk
1 lb sharp cheddar cheese; grated
1 ds crystal hot sauce
————————FOR THE TEMPURA——————————-
2/3 c all-purpose flour
1/2 c cornstarch
1 lg egg; beaten
1 c seltzer water
8 fresh broccoli florets;
-blanched
1 tb finely chopped fresh parsley
– leaves
Instructions
In a large saucepan, over medium heat, melt the butter. Stir in the flour
and
cook, stirring constantly for 4 minutes to make a blond roux. Add the
onions
and celery. Season with salt and pepper. Continue to cook for 2 minutes or
until the vegetables are wilted. Stir in the beer and stock. Bring the
mixture
to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and
cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
Reduce the heat and keep warm.
Preheat the fryer to 375 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda
water.
Mix well to make a smooth batter. Season with salt and cayenne. Dip each
floret into the batter, shaking off any excess. Carefully add the battered
broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and
drain on paper towels. Season with salt.
To serve, ladle the soup into each bowl. Garnish with the Tempura Florets
and
parsley.
Yield: 8 servings