Tuesday, November 10, 2009

Beer Cheese Soup

I'm a big fan of soups in the fall - chilis, stews, chowders... you name it, I love it!

This weekend, a few of the family members are going to get together to watch Mike and Molly open their wedding presents. Since my brother is a HUGE beer fan, I thought I'd make a big pot of beer cheese soup for the occasion!

This recipe looks good, courtesy of Better Homes & Gardens:

Beer and Cheese Soup

Ingredients:

- 1 bunch green onions
- 3 Tbs olive oil
- 3/4 cup bottled roasted red sweet peppers, drained
- 3/4 cup pale lager
- 2 cups refrigerated shredded hash brown potatoes
- 2 cups milk
- 8 oz American cheese, shredded
- 1/4 tsp paprika, plus additional for sprinkling

Directions:

1. Slice green onions, separating white and green parts. In Dutch oven over medium heat cook white portion of green onions in 1 tablespoon hot oil under tender.

2. In blender combine red peppers, cooked onion, beer, and 1 cup potatoes; process until smooth. Return to pot. Bring to boiling. Reduce heat. Simmer, uncovered, 5 minutes.

3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).

4. In skillet cook remaining potatoes in remaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with paprika.

5. Top with potatoes, onion tops, and paprika. Makes 4 servings.

So go make some soup this weekend! And don't forget to let me know if you have any great recipes to share.

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