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Wednesday, January 25, 2012

Souper Bowl: Beer-and-Cheese Soup for the Big Game

John Ivanko and Lisa Kivirist
Hobby Farms Contributors

Cornucopia Beer and Cheese Soup
Photo by John Ivanko
Our Beer-and-Cheese soup is perfect to serve as a snack during the Super Bowl or as a meal on a cold winter evening.

What do we eat in Wisconsin during that long winter chill or for Super Bowl snacks? We eat our cheesebeer and brats all at once—in the form of soup.

Our Wisconsin Cornucopia Beer and Cheese Soup recipe is a Wisconsin State Fair award winner for good reason: We use the best selection of local, fresh, seasonal and chemical-free ingredients we can find. It's perfect for a winter warm-up, even if you don't live in America's Dairyland.

Note that the base of this soup uses 2 cups of flour to keep it thick and hearty. We like things on the stick-to-your-ribs, heartier side. Add water as needed in the end to thin to your desired consistency.

Recipe: Cornucopia Beer-and-Cheese Soup

Yield: 12 servings

Ingredients

  • 3/4 cup butter (1½ sticks)
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 1 cup broccoli florets, cut into small pieces
  • 1 cup finely chopped carrots
  • 2 cups flour
  • 2 cups chicken stock
  • 1 12-ouce bottle locally made beer (dark or light work fine)
  • 3 tsp. Worcestershire sauce
  • 4 cups milk
  • 3 T. maple syrup
  • 2 tsp. dry mustard
  • 1/2 tsp. fennel seed
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 4 pork or beef bratwursts, cooked and cut into small pieces
  • 5 cups shredded cheddar cheese

Preparation
In a large saucepan over medium heat, melt butter. Add onions and garlic. Sauté until onions are soft and translucent, about 5 minutes. Add broccoli and carrots; cook about 5 minutes. Slowly add flour, making sure vegetables are coated.

Stir in chicken stock. Bring to a boil over medium heat. Add beer, Worcestershire sauce and milk. Reduce heat to low and simmer 10 minutes. Then add maple syrup, mustard, fennel, salt, pepper and sausage.

Cook 5 minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. If the soup seems too thick, add a bit more milk or water. Add salt to taste.

Savoring the good life,

John and Lisa's Signatures

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Souper Bowl: Beer-and-Cheese Soup for the Big Game

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Reader Comments
Hi Shelia: This recipe is very flexible with ingredients. You don't need the maple syrup, but we like a little dash of sweetness to the soup. When we originally entered it in our Wisconsin State Fair, it was in a category that encouraged you to use as many Wisconsin-grown ingredients as possible and our state is known for maple syrup. You could also use a dash of honey as well. Enjoy!
Lisa Kivirist, Browntown, WI
Posted: 2/7/2013 7:36:29 AM
Look delicious!
Bridgette, LeBeau, LA
Posted: 2/6/2013 12:27:55 PM
That sounds pretty good but does it need the maple syrup?
Sheila, Missoula, MT
Posted: 2/5/2013 12:56:18 PM
wow that soup sounds amazingly good. I might have to try to make me some soon.
Tom, Celina, OH
Posted: 2/4/2013 9:02:22 AM
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