What Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?

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 servingsWhat Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Light beer. It shouldn't be an ale, it should be a lager.





Try recipe source, the link is below.





http://www.recipesource.com/What Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Split the difference and use redwolf. Try it both ways and see which one you like best.
Go with a dark beer. I used to make beer bread to go with soups using Killian's (not that it's really dark) and it was really good - I imagine that a dark beer would be the perfect compliment.
Pick an amber or brown ale. It will give you a richer flavor than a light beer like a pilsner or lager. Stout or porter (very dark beers) would be too heavy.
Go for Molson porter or Cuzque帽a pilsener, they go well with brie or butter cheese. Even go farther and use white pepper, stragon, thime and rosemary, adding sausages and milk. Avoid tofu and horseradish, can tell you wont like them.