Copper Ale Beer Cheese Soup

Copper Ale Beer Cheese Soup

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by Charlotte Today

WCNC.com

Posted on October 24, 2013 at 9:40 AM

Copper Ale beer Cheese Soup – Beer Battered Broccoli

 
 
Beer Batter
 
2 cups All purpose flour
 
1 T Baking Powder
 
½ cup Corn Starch
 
1 t old bay seasoning
 
6 oz copper beer
 
1 ½ -2 cups soda water
 
Salt and pepper to taste
 
 
 
Mix all dry ingredients and then whisk in beer and soda water.
 
 
 
For broccoli
 
2 bunches broccoli, cut into bite size pieces
 
1 gallon soybean oil
 
1 cup flour
 
 
 
Preheat oil to 350 degrees in a pot large enough to hold oil and still have 6 inches of space until the top of pan. Dust broccoli with flour and then dip in beer batter. Fry until golden brown. Remove from heat and dry on plate with a paper towel.
 
 
 
For beer Cheese Soup
 
½ lb butter
 
2 large carrots, peeled and cut into 1 inch cubes
 
½ yellow onions cut into small pieces
 
3 stock celery cut into small pieces
 
3 cups copper beer
 
2 lbs NC cheddar cheese
 
1 bay leaf
 
1 cup cream
 
1 t smoked paprika
 
Kosher salt as needed
 
Hot sauce as needed
 
 
 
In a sauce pot add butter and all vegetables and bayleaf, sweat on medium heat until tender, add beer and cook for 10 minutes. Add cream and blend until smooth adding in cheese and seasoning.
 

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