German Beer Cheese Soup

Something Extra
Fall 2014

Recipe Theme

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


German Beer Cheese Soup

German Beer Cheese Soup
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)

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.

Nutritional Information:
Nutrition per serving: 573 calories, 24 g protein, 36 g total fat (18 g sat.), 48 g carbohydrate, 2 g fiber, 7 g sugar, 86 mg cholesterol, 899 mg sodium, 17 points


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