The weekend’s revelry is over, and you’re left with more bottles of beer than you can reasonably drink. What to do? Make beer and cheese soup, of course!
This is almost a fondue without the fondue pot. The soup is creamy and filling, and the flavor of the beer shines through. The croutons add texture and are great for sopping up the cheesy broth. If you want to make them a little more quickly, you can fry them in a skillet rather than baking them.
I’ve tried making this soup with all cheddar cheese, and almost nothing melted. The American cheese is necessary to achieve a creamy texture. Even then, the soup requires stirring and may have some cheesy lumps. I’m not a fan of those gluey Kraft singles which pass for “American cheese” in much of the world. If you’re in the US, however, you can get deli-sliced American cheese, which I’ve just learned is the only genuine article. I’ll have to try it next time!
Beer and Cheese Soup
Recipe adapted from All New Slow Cooker by Louis Weber
2-3 slices bread (pumpernickel, rye, or whole wheat)
¼ cup finely chopped onion
2 cloves garlic, minced
¾ tsp dried thyme leaves
1 can (about 14 oz) chicken broth[sc:shn-ad3]
1 cup beer
6 oz American cheese, shredded or diced
4-6 oz sharp Cheddar cheese, shredded
½ tsp paprika
1 cup milk