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Beer Cheese Soup

post #1 of 5
Thread Starter 

I am having a problem with my recipe for beer cheese soup. This was mostly developed by me the problem is that after adding the cheese to the soup it is a little grainy because the cheese is not fully emulsifying. The straining and blending of the soup adds a lot of what seems like unnecessary work. So I was wondering if there were any ways to skip this step even if i needed to add a little of something else like cream or make a cheese sause before to add into the soup. I am doing this for my job so I wanted to be a little educated before I tried the next batch.



3 c Carrots Fine Dice

3 c Onions Fine Dice

3 c Celery Fine Dice

10 ea Garlic Minced or made into a paste


6 c Chicken Stock

4 c Beer

8 c Milk


2/3 c Flour

2/3 c Butter


12 c grated Tillamook Cheddar

2 T Dijon Mustard

1 T worcestershire

tt Mustard powder

tt Cayenne

tt Smoked Paprika

tt To asco

tt salt and Pepper


1. Sweat Veggies with salt and pepper. Once Soft add Garlic and cook till fragrant

2. Add Liquids and bring up the heat

3. Whisk in the Cheese and add seasonings

4. Strain out veggies and blend soup

5. Make a white Roux and combined with liquids. Bring to a boil

6. Remove heat and add veggies. 

7. Serve or cool and serve warmed later.

post #2 of 5

I think you have a good idea with a Mornay ( creamy cheese sauce) maybe with an egg yolk to use lechithin as an emulsifier. I don't know if dumping in the cheese at one time can make it curdle or if you should temper it as you would an egg. Maybe a stick blender if you don't want to transfer to blend.

Edited by thecytochromec - 1/29/13 at 1:04pm
post #3 of 5

Toss the shredded cheese in your flour then whisk it in.

post #4 of 5
try adding the cheese after step 5? Or better yet do like thecytochromec says and make a mornay sauce at step 5 the incorporate into the rest. Make a roux, add milk ,bring to a boil, reduce heat slowly add cheese. the cheese needs to go after the roux and after the boiling or else you get that weird texture.
post #5 of 5

18c of liquid and 2tbs of mustard is way too little.


No blending required... especially if you're only blending stock and cheese?


Never boil the cheese - add it at the very last and then never boil the soup after.


Skip the roux and simply mix your shredded cheese with cornstarch.    1 Tbs cornstarch for every 8 ounces of cheese.

Bring to temp but do not let boil.


Adjust thickness with beer before finishing.


Not sure of the application but your seasonings seem to be very light.  (maybe it's a strong beer?)



"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold





"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold


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