If you love beer and cheese (and bacon), you’ll love my take on Germany’s Bierkäsesuppe! This is a rich and flavorful soup made with good German beer, Cheddar cheese and a few strips of bacon for that undeniable pork fat flavor – because pork fat makes everything taste better. You can eat this soup in a ceramic bowl, but in a pretzel bread bowl.. Oh my! It’s like you’re eating dip, only better!
In a large saucepan over medium heat, cook the bacon until the fat is rendered and the bacon is crispy. Set aside on a paper towel to drain. Add the celery, onion, carrots, garlic and thyme and cook until the onions are translucent and the carrots have softened, stirring often. Add half the beer and cook for 5-6 minutes until it has reduced by half and concentrated. Add the chicken stock and blend together using an immersion blender. Simmer for 5-8 minutes.
Now make a roux (a butter and flour thickener). In a smaller skillet, melt the butter and add the flour. Stirring constantly, cook for 2-3 minutes until the flour is light brown. Quickly whisk the roux into the soup and whisk until there are no lumps. Cook for 8-10 minutes then add the cream and remaining beer. Cook until the liquid thickens. Turn heat off and allow liquid to cool slightly before adding the cheese (to prevent cheese from getting grainy). Add shredded cheeses and whisk until well blended. Season with salt and pepper to taste and keep warm. Garnish with crumbled bacon, extra cheese, chives, pretzel croutons or any topping of your choice.
Beer Cheese Soup (Bierkäsesuppe)
A delicious beer and cheese soup inspired by the German medieval beer soup often served for breakfast. This is a perfect soup to enjoy in a bread bowl on those cold winter nights.
Ingredients
- 6 slices bacon
- 1 rib celery, diced small
- 1 small onion, diced small
- 1 small carrot, diced small
- 2 large garlic cloves, minced
- 1 Tablespoon fresh thyme
- 1 12-oz bottle Pilsner beer like Spaten Optimator or Ayinger Celebrator
- 2 ½ cups chicken broth, low sodium
- 3 Tablespoons butter, unsalted
- ¼ cup all purpose flour
- 1 cup heavy cream or whole milk
- ½ lb sharp yellow cheddar cheese, shredded
- 4 ounces Gruyere, shredded
- Kosher salt and black pepper to taste
- Garnish: chives, croutons, extra cheese and bacon crumble
Instructions
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In a medium size Dutch oven over medium heat, cook the bacon until the fat is rendered and the bacon is crispy. Set aside on a paper towel to drain. Crumble the bacon and save as a garnish.
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Add the celery, onion, carrots, garlic and thyme to the Dutch oven and cook until the onions are translucent and the carrots have softened, stirring often. Add half the beer and cook for 5-6 minutes until it has reduced by half and concentrated.
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Add the chicken stock and using an immersion blender, puree the vegetables with the broth. Simmer for 5-8 minutes.
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In a smaller skillet, make a roux by melting the butter and cooking it with the flour. Stirring constantly, cook for 2-3 minutes until the flour is light brown. Quickly whisk the roux into the soup and whisk until it's well incorporated without lumps. Cook for 8-10 minutes then add the cream and remaining beer. Combine and cook, stir occasionally until thickens.
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Remove from heat and allow to cool slightly. Add the shredded cheeses and whisk until well blended. Season with salt and pepper, as needed. Keep warm until you serve it.
(Note: if you add the cheese to extremely hot liquid, it will not blend well and become grainy).
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Ladle into individual bowls, sprinkle with crumbled bacon, chives, croutons or any other topping of your choice.
Recipe Notes
Make Ahead: this soup is great to make ahead and refrigerate overnight. Rewarm before serving and thin with a little additional broth.
