Beer & Cheese Soup (Bierkäsesuppe)
A FALL AND WINTER DISH that we’ve served at the restaurant for years, this soup always sells like crazy. With beer, Emmentaler cheese, and rye bread together in one warming, satisfying bowl, those steady sales are no surprise. It’s important to use a malty dark lager, like Spaten Optimator, for this soup, as hoppier beers will turn it bitter. Accompany the soup with freshly baked bread or soft pretzels.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp small yellow onion diced
- 1 small leek white and green parts, diced
- 2 garlic cloves crushed
- 1 small carrot peeled and diced
- 1 stalk celery diced
- 3 12 oz/340-ml bottles double-bock beer Ayinger Celebrator, Spaten Optimator, or other double-bock beer
- 1 lb Emmentaler or Gruyère cheese grated
- 2 tbsp Worcestershire sauce
- 3 sprigs fresh thyme, leaves removed
- 11/2 tbsp kosher salt
- Freshly ground black pepper
- 2 slices hearty rye bread cut into 1-in/2.5-cm pieces
- 2 tbsp chopped fresh chives
Instructions
- Heat a medium Dutch oven or stockpot over medium-high heat for 2 minutes. Add the butter, onion, leek, garlic, carrot, and celery and cook, stirring often, until the vegetables have softened and are lightly browned, about 6 minutes. Add the beer, cheese, Worcestershire, thyme, salt, and 1 tsp pepper and stir well. Bring to a boil, stirring often, then turn the heat to medium and simmer uncovered, stirring often, for 45 minutes to blend the flavors. Add the bread and continue cooking, stirring often, until the bread softens, about 15 minutes.
- Remove the pan from the heat and let cool slightly. Working in batches, transfer to a blender and process on medium speed until completely smooth, about 2 minutes.
- Return the soup to the pot and reheat gently until hot. Ladle into individual bowls, sprinkle with the chives and a dusting of pepper, if desired, and serve immediately.
Tried this recipe?Let us know how it was!