- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 883
- Total Fat
- 73 g
- Saturated Fat
- 38 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 210 mg
- Sodium
- 1189 mg
Every so often Ree likes to experiment with an ingredient she uses very rarely, and in this case, it is beer. Enter beer cheese soup, where beer really is the star of the show. Do give this recipe a go next time you fancy some soup, or when you’re craving something new and interesting.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 883
- Total Fat
- 73 g
- Saturated Fat
- 38 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 210 mg
- Sodium
- 1189 mg
Ingredients
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Directions
- Brown the kielbasa in a large, heavy-bottom pot over medium heat, 6 to 7 minutes. Remove with a slotted spoon.
- Add the garlic and onion to the grease in the pot, then cook until the onion is translucent, 3 to 4 minutes. Sprinkle over the flour and stir to combine. Let the roux cook for 1 to 2 minutes while you continue stirring. Slowly whisk in the beer, then add the stock and cream. Bring to a boil.
- Stir in the Cheddar a handful at a time, letting each handful melt before adding the next. Season to taste with salt and pepper.
- To serve, bowl up the soup, garnishing with the sour cream, green onion, grated Cheddar and reserved kielbasa.
