I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
roux. Whisk in the beer and stock.
Add the
Add roasted peppers and beer and bring soup to a boil. Lower
dd the potatoes, stock, and beer and bring to a boil
ixing bowl. Slowly stir in beer and mix just until combined
bit from broth (water / beer).
3. Add the remaining
Saute carrots and onions in butter until tender.
Add flour,spices, and sugar and cook 5 minutes.
Stir in beer and chicken stock; whisk until smooth.
Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
Whisk in half&half and milk.
Ladle into bowls and garnish with some chives and popcorn, if desired.
ot, combine the beer and the can of soup.
Add the
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ides in a large, hot soup pot, about 4 minutes per
Put beer and sugar in saucepan; heat.
Put milk and cinnamon in another saucepan; heat, but do not boil.
Put eggs, sour cream and nutmeg in mixing bowl; beat with whisk.
Add hot beer, beating rapidly with whisk.
Remove cinnamon stick; beat in milk.
Pour soup into heavy saucepan; heat thoroughly, stirring constantly. Do not boil; it may curdle.
If soup curdles slightly, strain it. Serves 4 to 6.
In a medium saucepan over medium heat, bring beer, covered, to a boil.
Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
at in large sauce or soup pan over medium heat.
Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
In a small bowl, whisk together the egg yolks and cream. Whisk in a little bit of the hot beer so the mixture warms without scrambling the yolks. Stir into the beer while whisking constantly over low heat to avoid curdling. Refrigerate until cold.
Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.
Place the beer and milk in seperate saucepans and heat.
In a bowl combine the flour and water to make a smooth paste, then stir into milk.
Add the ginger, sugar and salt to the beer.
Remove the two pans from the stove and beat the hot milk mixture into the beer, a little at a time. The soup should be frothy.
Serve at once in small bowls; top with croutons.
Add first 5 ingredients to heavy soup pot and lightly saute.
Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.
o bubble; simmer uncovered until soup reaches a smooth consistency, about
In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
Stir in soup mix, milk and worcestershire sauce.
Mix well.
Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
Garnish with popcorn.
In crock-pot, mix well beer, soup mix and gravy mix.
In plastic bag, shake flour and steak until coated.
Empty bag contents into crock-pot. Gently stir to coat meat with liquid. Cover and cook on low about 8 hours.
Garnish with dill weed if desired.