Beer and Cheese Soup
- 3 bottles dark beer such as Spaten Optimator (36 oz. total)
- 1 pound Emmenthaler or Gruyere cheese, grated
- 1 small onion, diced
- 1 small leek, cleaned and diced
- 2 cloves garlic, crushed
- 1 small carrot, peeled and diced
- 1 rib celery, diced
- 2 tablespoons worcestershire sauce
- 3 springs fresh thyme, leaves only
- 1 1/2 tablespoon kosher salt
- 1 teaspoon fresh black pepper
- 2 slices rye bread, cut into cubes
- Produce
- Carrot, small (1)
- Celery, rib (1)
- Garlic (2 cloves)
- Leek, small (1)
- Onion, small (1)
- Thyme, springs fresh (3)
- Condiments
- Worcestershire sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, fresh (1 teaspoon)
- Kosher salt (1 1/2 tablespoon)
- Bread & Baked Goods
- Rye bread (2 slices)
- Dairy
- Emmenthaler or gruyere cheese, grated (1 pound)
- Beer, Wine & Liquor
- Beer such as spaten optimator, dark (3 bottles)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 3, 2012 (1 year ago).
98 people saved this recipe.
