Three Cheese and Beer Soup

    (46)
    45 min

    A wonderfully cheesy soup. Sauteed celery, carrots and onion are simmered with chicken stock, Cheddar, Gouda, Parmesan and beer. A simple, yet robustly flavoured soup.


    42 people made this

    Ingredients
    Serves: 8 

    • 175g butter
    • 65g celery, diced
    • 65g carrots, diced
    • 1/2 small onion, diced
    • 100g plain flour
    • 1/2 teaspoon dry mustard powder
    • 415ml chicken stock
    • 145g Cheddar cheese, grated
    • 145g Gouda cheese, grated
    • 40g Parmesan cheese, grated
    • 350ml beer

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken stock and simmer until slightly thickened. Puree mixture in a liquidiser, food processor or a hand blender. Return to pot.
    2. When pureed mixture is hot, begin to stir in Cheddar, Gouda and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (40)

    by
    25

    Per the comments listed, I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.  -  30 Sep 2005  (Review from Allrecipes US | Canada)

    by
    25

    By far the BEST beer cheese soup I have tasted, and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this, though.  -  09 Jan 2004  (Review from Allrecipes US | Canada)

    by
    14

    I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it, I will cut up cubes of bread, apples, etc. and just dip them in!  -  10 Dec 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate