Sunday, January 24, 2010

Beer Cheese Soup

Extended life for: Parsley, Cottage Cheese, Onion, Ranch Dressing and Left-over Twice Baked Potato FillingWe had the pleasure of inviting our friends over to celebrate the joy of new life being formed. Knowing of the male counterparts love for beer cheese soup, I decided to seek out a recipe that would please his palate. We had some local brews left over from our night of Catfish Cakes as well as some filling from the Twice-Baked potatoes, I took advantage of these items and used a Beer Cheese recipe from to whip up this tasty soup.
1 tbsp. Butter
1 Onion, chopped
2 cloves Garlic, minced
1 tsp. Worcestershire Sauce
12 oz. or so Light Beer (we used Altitude's Tumblewheat)
14 oz. Chicken Broth
3 Tbsp. Cornstarch
1 cup Milk or Half-and-Half
1 cup Cottage Cheese
1 1/2 cups Baked Potato Filling of Mashed Potatoes
2 cups Shredded Cheddar Cheese
3 Tbsp. Fresh Parsley
Melt butter in a heavy-bottomed pan, saute onion and garlic. Add Worcestershire sauce and stir well. Add the beer and bring to boil for 3 minutes in order to cook out the alcohol. Add chicken broth and bring back to a boil. Reduce heat to simmer. Combine cornstarch with equal amount of water and set aside. In blender; mix milk, cottage cheese and potato filling. Add potato mixture to the pot and heat through. Gradually add shredded cheese until melted. Last, add the cornstarch mixture and heat until thickened. Garnish soup with parsley and bacon bits, enjoy with dear friends!

1 comment:

  1. To make it even more delicious, add cilantro. Mmm... I love cilantro.


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