Author Topic: Beer Cheese Soup  (Read 3296 times)

Offline beerocd

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Re: Beer Cheese Soup
« Reply #15 on: February 05, 2010, 08:06:21 PM »
Woo hooo!

Thanks for the recipe - needed something special to clog the ol' arteries with this weekend!
The old bay is not gonna happen. Don't know what it is, never heard of it.  ???

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Offline dannyj621

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Re: Beer Cheese Soup
« Reply #16 on: February 06, 2010, 02:08:50 PM »
its actually just seafood seasoning its a maryland thing we put it on crabs.  you can find it in the grocery stores probably as seafood seasoning
when in rome we shall do as the romans.  When in hell we'll take shots at the bar

Offline beerocd

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Re: Beer Cheese Soup
« Reply #17 on: February 06, 2010, 02:45:35 PM »
its actually just seafood seasoning its a maryland thing we put it on crabs.  you can find it in the grocery stores probably as seafood seasoning

Old Bay seasoning, check. Old Bay cheese -  ??? ??? ???
The moral majority, is neither.

Offline a10t2

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Re: Beer Cheese Soup
« Reply #18 on: February 07, 2010, 12:53:18 AM »
There are soup comps?! How do I become a judge?
Beer is like porn. You can buy it, but it's more fun to make your own.
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Offline dannyj621

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Re: Beer Cheese Soup
« Reply #19 on: February 07, 2010, 07:24:12 AM »
old bay cheese prob would have be special orderd thats why i added old bay seasoning and more white ched :D and to become a soup comp judge would be to become a certified proctor there is a association for soups as well as hot wings, bread, hot sauce, pies, cookies, bbq, cheesesteaks, beer, pretzels, hot dogs, soups and i think that might do it
when in rome we shall do as the romans.  When in hell we'll take shots at the bar

Offline denny

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Re: Beer Cheese Soup
« Reply #20 on: February 14, 2010, 09:34:49 AM »
Hey Denny, why are you recipe teasing us?   ;)

DOH!  Just remembered this...

Potato Beer Cheese Soup


1   quart chicken broth
(homemade or canned)
2 1/2 pounds potatoes, un-peeled, coarsely chopped
2   cups chopped green on¬
ions, whites and about
half the green stalks
1     quart half-and-half or milk
1/4    cup soy sauce
1     teaspoon freshly ground white pepper
6     ounces shredded Swiss cheese
6     ounces shredded Ched¬dar cheese
1/2    cup beer (or dry white wine or dry sherry)
In a heavy-bottomed soup pot, bring the chicken broth to a boil. Add the potatoes and simmer for 30 minutes, or until the potatoes are very soft. Add the green onions and remove the pot from the heat. Add the half-and-half or milk to the pot.
Puree the potato-broth mixture in a blender or food processor. (You will have to do this in batches; when blending, fill the container only half full and cover the lid with a dish towel because the soup "spurts" quite violently as it's being blended.) Return the puree to the pot. Stir in the soy sauce and pep¬per and slowly bring the soup back to a simmer.
When the soup begins to sim¬mer, stir in the grated cheeses grad-ually, a handful at a time. Now gen-tly whisk in the wine, sherry or beer.
Yields 8 servings.         
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Offline bobh

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Re: Beer Cheese Soup
« Reply #21 on: February 14, 2010, 10:33:21 AM »
Thanks Denny!  Can't wait to try it.

Offline denny

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Re: Beer Cheese Soup
« Reply #22 on: February 14, 2010, 12:15:34 PM »
BTW, if you use a stick blender instead of a blender or food processor, it's a lot easier.
Life begins at 60.....1.060, that is!

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Offline babalu87

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Re: Beer Cheese Soup
« Reply #23 on: February 14, 2010, 09:46:51 PM »
BTW, if you use a stick blender instead of a blender or food processor, it's a lot easier.

No way, you ......... easier?

 ;D
Jeff

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Offline mikeypedersen

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Re: Beer Cheese Soup
« Reply #24 on: February 15, 2010, 11:12:25 AM »
Thanks for the recipe Denny!