German Beer Cheese Soup


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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German Beer Cheese Soup
German Beer Cheese Soup
Ingredients
3 tbsp. butter, divided
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 cups vegetable broth
2 cups Sierra Nevada Kellerweis Hefeweizen Beer
1 tbsp. stone ground mustard
2 pretzel rolls (in our Bakery)
2 tbsp. flour
1 cup milk
1 cup shredded Jarlsberg cheese
1 cup shredded Gruyere cheese
2 tsp. fresh thyme leaves
Sea salt and freshly ground pepper to taste
Pretzel Croutons (recipe follows)
Directions

Prep: 25 minutes  Cook: 50 minutes  Serves: 4

1. Melt 1 tbsp. butter in a large saucepan over medium heat. Add onion, carrot and celery and cook for 10 minutes to lightly brown. Stir in broth, beer and mustard and bring to a boil; reduce heat and simmer, covered, for 30 minutes.
2. Tear pretzel rolls into pieces and add to pot. Carefully puree until smooth in a blender* (or with a stick blender) and place back in saucepan.
3. Meanwhile, melt remaining butter in a small saucepan over medium heat. Add flour and cook for 1 minute, then slowly whisk in milk. Add cheese a little at a time, stirring constantly until melted. Stir into pureed mixture and cook until thickened, whisking occasionally. Season with salt and pepper and ladle into bowls; top with thyme and pretzel croutons, if you like.
Pretzel Croutons: Melt 1 tbsp. each: butter and olive oil in a medium skillet. Add 1 cup 1/2-inch cubes Raley’s Pretzel Rolls and cook over medium heat, stirring frequently, until golden brown and crisp.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
 

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