PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE
Oooh so cheesy and comforting and perfect for the season. Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to classic beer cheese soup.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 19
Steps:
- Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
- Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
- Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
- Stir in the pumpkin, smoked paprika, salt, and pepper.
- Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.
CHEESE & ALE SOUP
Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook bacon, leeks and garlic in large saucepan on medium-high heat 7 to 9 min. or until bacon is crisp, stirring frequently. Drain; discard drippings. Return bacon mixture to pan.
- Stir in flour; cook and stir on medium heat 1 min. Gradually stir in milk; cook 8 min. or until slightly thickened, stirring frequently.
- Add VELVEETA; cook 5 min. or until completely melted, stirring frequently. Stir in beer; cook 2 min. or until heated through, stirring occasionally. Serve topped with parsley.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 14 g, Protein 17 g
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