Eats: Fancy Beer Cheese Soup8:51 AM
Never has a soup given me so many problems. It wasn't hard to make by any means, it was quite easy, in fact. However, being someone who cannot consume milk, pizza, ice cream, or yogurt without getting sick, I should have reconsidered making a double-batch of beer cheese soup. Whoops.
Kyle and I often split a cup, or a bowl of soup as an appetizer while we are out. There is a place in Ferndale called One Eyed Betty's that has really great food, and their beer cheese soup is no exception. However, splitting a small portion with someone is vastly different than eating an entire bowl to myself. I was hurting. It is a good thing I have another whole second batch of this in the freezer! Go me.
I got this recipe from Pinterest (that one looks loads better. But I will just blame the shitty lighting in my kitchen, okay?) It's official name is: Brie + Cheddar Apple Beer Soup w/Cinnamon Pecan Crumbles. See? Fancy!
I changed a few things: I used low-fat brie, I also left the rind on. I didn't realize that this recipe called to remove it, and I panicked. After researching online, a lot of people claimed that you are supposed to eat the rind, as it is part of the flavor. Whatever. We didn't die, it tasted fine, so I guess that is up to you. I also totally forgot that I was making a double-batch, and only put in 8 oz of cheddar in, and almost started crying when I tasted it. I kept freaking out, telling Kyle that it tasted like vomit, only to then notice the other bags of cheese sitting on the counter (think my subconscious was trying to tell me something at this point?). After adding it it, it was pretty good!
Get for the soup
2 tablespoons olive oil
1 sweet onion, chopped
Salt & pepper, to taste
2/3 cup apple cider
2 apples, chopped
1/2 teaspoon dried thyme
1 beer, 12 oz (I used Blue Moon)
2 cups broth
1/4 teaspoon cayenne pepper
1/4 cup flour
1 cup milk (I used plain almond milk)
16 oz sharp cheddar cheese, shredded
8 oz brie, rind removed, cubed
Get for the crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans (I used walnuts)
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
To make the crumble: preheat the oven to 375 degrees. Working in a Pyrex dish, or a greased pan, Add everything together, mixing well. Bake for 20-25 minutes.
To make the soup: heat a large soup pot over medium heat. add the olive oil, and once hot, add the onions, and a pinch of brown sugar. Season with a little salt and pepper. Cook for about 5 minutes, siring until softened. Slowly add the apple cider, until the onions have caramelized. Add the apples and thyme to the pot, stirring until softened. Add in any remaining apple cider, the beer, broth, and a little more cayenne. Cook 5-10 minutes, until the apples are soft.
Meanwhile, whisk the flour into the milk until smooth, set aside. Once the apples are soft, puree the mix until smooth. Return the soup to the stove, and bring to a low boil. Whisk in the milk mixture, and boil until the soup thickens (about 5 minutes). Stir in the brie and cheddar cheese, until melted and smooth. Ladle into bowls, and top with crumble.
We didn't use all of the crumble in the soup (it makes quite a lot), so I refrigerated the rest, and we put it in our oatmeal the next morning. It was much yum! I think when I make this again, I will try with a pumpkin beer, and maybe some granny smith apples (I think I used gala here). I will probably make a smaller batch too, so that I can just have a small serving instead of a giant bowl.