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.
at in large sauce or soup pan over medium heat.
In a 11/2 gallon soup pot, melt butter then saute onion and garlic until tender.
Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
Yields 12 - 14 servings.
Saute onion in butter until transparent.
Add flour and brown lightly.
Slowly blend in the chicken broth and Worcestershire sauce.
Add carrots and celery.
Cook until tender.
Add milk, cheese and beer.
Heat thoroughly, but do not boil.
In medium saucepan, combine broth and half-and-half. Add flour and pepper; blend well with wire whisk. Cook and stir over medium heat until bubbly and thickened.
Stir in cheese. Cook and stir 2 to 3 minutes or until cheese is melted. Stir in beer. Cook until thoroughly heated. If desired, sprinkle individual servings with chopped fresh parsley.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
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
depending on desired consistency of soup and the type of bread
x the flours, salt and beer ingredients together. Grease a
dd the potatoes, stock, and beer and bring to a boil
Add roasted peppers and beer and bring soup to a boil. Lower
roux. Whisk in the beer and stock.
Add the
b>beer and the can of soup.
Add the cubed or shredded cheese
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
ides in a large, hot soup pot, about 4 minutes per
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.
ixing bowl. Slowly stir in beer and mix just until combined
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.