How to Make Two Belly-Warming Beer Soup Recipes

Bavarian Pilsner-Onion and Oregon Sharp Cheddar-Ale Soups

Oct 11, 2008 Larry Ervin

Liquid gold from two continents with one essential in common: beer. Both of these hearty, warming soups are perfect when the chilly weather hits.

While historians believe beer is one of humankind's oldest beverages (except for water and tea), dating at least back to the Hammurabic Code (circa 1760 B.C.), modern beer techniques are largely associated with Germany and Bavaria. Pilsner is named for the Czech town of Pilsn, part of ancient Bavaria. Bavarians developed bottom-fermenting of grains flavored with hops and lagering (storing beer in cool caves).

Pilsner is the perfect foil for sweet onions in this easy soup recipe.

Bavarian Pilsner-Onion Soup

You will need: cheesecloth or a coffee filter to contain the herb sachet

Herb Sachet:

• 1 bay leaf
• ½ tsp each: dried basil
• dried thyme
• dried oregano
• fennel seed
• ground nutmeg
• ¼ cup whole black peppercorns

Soup:

• 5 sweet onions, slice ¼ inch thick
• 1 tsp garlic, crushed
• 3 Tsp butter
• 5 cups water
• 1½ cups Pilsner beer
• ½ Tbsp Maggi Seasoning (see note)
• 4 tsp beef base (see note)

Method:

1. Wrap the sachet ingredients in a piece of cheesecloth or a coffee filter and tie it with string.
2. In a large saucepan over medium-high flame, caramelize onions in butter until deep brown, about ten minutes. Add the garlic for just another minute. Garlic should not be browned or it will turn bitter.
3. Add the water and beer and bring to a boil. Add the sachet bag, Maggi Seasoning and the beef base. Reduce the flame to low and simmer gently for 30 minutes.

Note: Beef base paste is vastly preferable to bouillon cubes. If you don't have it, substitute 5 cups of beef broth for the water. If Maggi Seasoning is not on hand, substitute ½ tsp each of Worcestershire sauce and soy sauce.

Oregon Sharp Cheddar-Ale Soup

Many of Oregon's early immigrants were German. Witness Germantown Road in Portland and a gaggle of Oktoberfest celebrations within stumbling distance of one another. With that German heritage, it should not be surprising that craft brewing has found fertile ground here. Both hops and malting barley are abundant crops in the region. Ales featuring top fermentation, the other major type of beer, are popular among craft brewers.

Their sense of humor is displayed on the label of many of their brews: Hair of the Dog, Yellow Snow, Fat Monk Belgian Dubbel, Bachelor Bitter and Dead Guy Ale.

Tillamook, on the Oregon coast, is now synonymous with Cheddar cheese. This recipe benefits from Tillamook's Aged White Cheddar (aged over two years), but any good extra sharp Cheddar could be substituted.

Ingredients:

• ½ cup butter
• ½ cup each: diced celery and carrot
• 1 cup diced yellow onion
• ½ cup all-purpose flour
• ½ tsp dry mustard
• 5 cups chicken stock or broth
• 3 Tbsp freshly grated Parmigiano-Reggiano cheese
• 2 cups grated Aged White Cheddar chesse, firmly packed (about 8 ounces)
• 1 (12 ounce) bottle of your favorite ale, allowed to go flat
• salt and freshly ground black pepper to taste

Method:

1. Melt the butter in a large saucepan over medium flame. Add the celery, carrot and onion and sauté until soft, about ten minutes.
2. Stirring constantly, add the flour and mustard and cook one minute.
3. Slowly stir in the stock. Increase the flame to medium-high and bring to a boil, stirring constantly, until thickened, about 5 minutes.
4. Reduce the flame to medium-low and stir in the cheese until melted. Stir in the beer and taste to adjust the seasoning. You may not need much, depending on the saltiness of the cheese you use.
5. Reduce the heat to low and simmer, uncovered for about 15 minutes, stirring occasionally.

Note: The flavor and texture of this soup is even better the next day. Reheat it carefully over medium low heat, stirring constantly so that it doesn't scorch. Add more liquid if it is too thick.

Here are some more ideas if you have a hankering for Soups or Stews, including:

• Cowboy Chili with Steak
• Belgian Beef Stew
• Lentil - Spinach Soup
• Red Bean and Andouille Sausage Soup
• Boeuf Bourguignon - Beef Burgundy
• African Chicken and Peanut Soup
• Hoppin' John Chili with Black-Eyed Peas
• Pumpkin Apple Soup
• Broccoli and Toasted Hazelnut Soup au Gratin
• Bavarian Pilsner-Onion Soup
• Cioppino to Die For
• Turkey Minestra (from leftover roast turkey)
• Cream of Chicken with Wild Mushrooms (from leftover cooked chicken)

The copyright of the article How to Make Two Belly-Warming Beer Soup Recipes in Seasonal Cooking is owned by Larry Ervin. Permission to republish How to Make Two Belly-Warming Beer Soup Recipes in print or online must be granted by the author in writing.

Pilsner-Urquell

What do you think about this article?

---

NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.

post your comment

What is 8+7?