Cheese And Beer Soup, With Bacon And Croutons

Have you ever thought that you can make a soup with beer? Clear any doubts by preparing this delicious recipe for cheese and beer soup, with bacon and croutons. A feast of flavors for your palate.

This is a recipe that takes time, so you can save it for a special occasion or for the weekend.

Option 1 of cheese and beer soup, with bacon and croutons

Ingredients for 4 people):

• 1 can of beer
• 1 cup of chicken broth
• 2 garlic
• 1 stick of celery
• 1 onion
• 60 grams of butter
• 1 pinch of dried thyme
• 30 grams of flour
• 1 cup of liquid cream
• 200 grams of Cheddar cheese
• 100 grams of some smoked cheese (it can be cheddar)
• 5 slices of bacon
• Salt and pepper to taste
• Chopped parsley 
• Croutons to taste

Preparation

1. Make a dehydrated cube chicken broth and use a cup for this recipe.
2. In a frying pan, fry the bacon cut into small cubes with very little oil and remove.
3. In the same oil, sauté the onion, garlic and celery, well cut.
4. Add the thyme and when everything is golden pour half the beer, letting it reduce (this takes about 8 minutes).
5. Add the chicken broth and bring to a boil.
6. In another pan, melt the butter and add the flour, stirring with a wooden spoon so that it browns without sticking.
7. Add to the previous broth together with the liquid cream at room temperature.
8. When the preparation thickens a bit, add the cheeses cut into pieces, stirring well to melt them, season with salt and pepper to taste.
9. Pour in the rest of the beer and continue simmering for another five minutes.
10. Serve with chopped parsley and croutons.

Option 2 of cheese and beer soup, with bacon and croutons

This beer cheese soup recipe is similar to the previous one, but with some new elements to give the soup another flavor.

Ingredients:

• 1½ tablespoons olive oil
• 1 cup corn
• 250 grams of bacon
• ½ onion
• 2 cloves of garlic
• 1 stalk of celery
• 1 jalapeno
• ½ cup red bell pepper, chopped
• Salt and pepper to taste
• 1 can of lager beer
• 1 tablespoon radish sauce
• 4 tablespoons of flour
• 1 tablespoon of Dijon mustard
• 1 tablespoon of Tabasco sauce
• 1½ cups chicken broth
• 1½ cups of cream
• 1 teaspoon smoked paprika
• 4 cups cheddar cheese
• 1 cup shredded or shredded mozzarella cheese
• Croutons to taste

preparation:

1. In a pan, heat the olive oil and add the corn, so that it cooks (about ten minutes), remove and reserve.
2. In the same skillet, fry the diced bacon until crisp. Remove and reserve on absorbent paper to remove excess fat.
3. Add a little more olive oil and add everything cut very small: garlic, onion, celery, jalapeño and bell pepper. Salt and pepper.
4. Add the flour and the beer can. Let it cook for about 7 minutes.
5. Heat the cream over low heat in another saucepan.
6. Make the chicken broth.
7. Pour the cream into the skillet along with the mustard, broth, radish and tabasco sauces, and paprika.
8. Mix well with a wooden spoon and cook for about 20 minutes (until thickened).
9. Add the cheeses, remove from heat and cover (10 minutes).
10. Sprinkle with bacon, corn, and croutons before serving.
11. You can add more tabasco sauce if you wish.

This cheese and beer recipe also has a spicy touch to your liking that you will love.