Beer and Cheese? Yes, Please!

by Jan 8, 2021Food & Drink, South Brunswick

Dark beer and bone broth add rich, earthy flavors to this ultra-satisfying, velvety smooth cheese soup.

When I lived in western North Carolina, I worked for a brewery part-time. This was almost 10 years ago, when the brewery industry was just taking off. We attended many festivals and music events where we would have a booth selling our beer. I was at such a beer event in Asheville when I took a few minutes to step away from our booth and grab something to eat from another vendor. I was led by my nose to a booth offering beer cheese soup.

You could smell the melty cheese and beer as it wafted through the air. The vendor sold the soup in little bitty bread bowls with a plastic spoon. Maybe it was the cool, crisp air blowing through the mountains or the altitude, but it was the best soup I had ever tasted. I asked the vendor what was in there that made it so extra delicious, and he said that bone broth was the secret ingredient.

I went back home and immediately tried to mimic this recipe. In all the versions that I found, the recipe said to use beef or chicken stock, but I knew I wanted to use bone broth.

Bone broth has become very popular recently, especially among those who are health conscious. Bone broth provides vitamin A, vitamin K2, minerals like zinc, iron, boron, manganese and selenium as well as omega-3 and omega-6 fatty acids. There are many other health benefits to cooking with bone broth, but when mixed with beer and cheese, you forget it is healthy for you.

You don’t have to serve this soup in a bread bowl as I have suggested, but I would recommend, at a bare minimum, serving it alongside a soft pretzel. The thick, velvety texture of the soup demands to be sopped up with a bread source.

This hearty soup can be a main dish or an appetizer, but either way, I highly suggest that you use bone broth for a delectable flavor. Enjoy!

Photography by James Stefiuk
https://lowcountryfoodphotography.com/

Beer Cheese Soup Brunswick NC

Print Recipe
Beer Cheese Soup
Dark beer and bone broth add rich, earthy flavors to this ultra-satisfying, velvety smooth cheese soup.
Course Soup
Keyword beer, cheese, soup
Prep Time 30 minutes
Cook Time 15 minutes
Servings
bowls
Ingredients
Course Soup
Keyword beer, cheese, soup
Prep Time 30 minutes
Cook Time 15 minutes
Servings
bowls
Ingredients
Instructions
  1. In a large stock pot or Dutch oven, cook the bacon on medium high heat until crispy. Remove bacon from pan and drain on a paper towel–lined plate. When cool, crumble the bacon.
  2. Reduce heat to medium and drop the butter into the bacon drippings. Add onion, garlic, celery and carrots to the pot and cook until tender, about 5 to 6 minutes.
  3. Stir in flour and dry mustard. Cook 1 to 2 minutes. It will become thick.
  4. Slowly add the beer, a little at a time, whisking after each addition until all the beer is incorporated. Then add the chicken bone broth in the same way, whisking after each pour. Repeat with the milk. The consistency should be smooth after all the liquid is added.
  5. Add Worcestershire sauce, thyme and salt and bring to a boil. Reduce heat and simmer 5 minutes until thick and bubbly.
  6. Reserve ¼ cup of cheese for topping. Stir the remaining cheese into the soup until melted.
  7. Ladle the soup into bread bowls. Top with reserved cheese, parsley and crumbled cooked bacon. Serve immediately.