German Cheese & Beer Soup with Whole Grain Croutons

Cheese and Beer Soup
German cheeses and beer combine with touches of chili and whole grain in a tasty soup with a warming color and flavor.
Servings: 4
Ingredients
  • 1/2 cup unsalted butter
  • 4 ounces Black forest ham diced
  • 1 medium yellow onion chopped
  • 3 shallots chopped
  • 1 clove garlic chopped
  • 1/2 tablespoon chili powder
  • 1/4 cup all-purpose flour
  • 3/4 cup German lager
  • 7 cups chicken stock
  • pinch cumin seed
  • 2 cups shredded Allgäuer Emmentaler cheese
  • 2 cups shredded Tilsiter cheese
  • sea salt
  • freshly ground white pepper
  • 4 slices whole grain German bread chopped
  • 2 tablespoons chopped cilantro
Instructions
  1. In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
  2. Add the flour to create a roux. Whisk in the German lager and stock.
  3. Add the cumin seed, and lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
  4. Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
  5. To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the diced German whole grain bread, and pan-toast until crispy.
  6. Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.
Credit:
Recipe courtesy of Chef Marcel Biró
German cheeses and beer combine with touches of chili and whole grain in a tasty soup with a warming color and flavor.
Servings: 4
Ingredients
  • 1/2 cup unsalted butter
  • 4 ounces Black forest ham diced
  • 1 medium yellow onion chopped
  • 3 shallots chopped
  • 1 clove garlic chopped
  • 1/2 tablespoon chili powder
  • 1/4 cup all-purpose flour
  • 3/4 cup German lager
  • 7 cups chicken stock
  • pinch cumin seed
  • 2 cups shredded Allgäuer Emmentaler cheese
  • 2 cups shredded Tilsiter cheese
  • sea salt
  • freshly ground white pepper
  • 4 slices whole grain German bread chopped
  • 2 tablespoons chopped cilantro
Instructions
  1. In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
  2. Add the flour to create a roux. Whisk in the German lager and stock.
  3. Add the cumin seed, and lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
  4. Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
  5. To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the diced German whole grain bread, and pan-toast until crispy.
  6. Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.
Credit:
Recipe courtesy of Chef Marcel Biró
Cheese and Beer Soup