Can't make it to Munich for Oktoberfest?? Have it at home by serving homemade Beer Cheese Soup, thick crunchy pretzels and a mugs of dark beer!
I make this yummy soup in my pressure cooker so that I can go from start to yummy finish in a little over a half an hour. Make it and take it in a thermos for a perfect stadium tailgating treat that will make the whole crowd cheer!
This recipe will be in my new micro-cookbook Football Favorites for the Pressure Cooker. Look for it soon on Amazon for Kindle and iPad.
In the meantime...try this for Football Sunday!
Oktoberfest Beer-Cheese Soup
A taste of Oktoberfest without the plane ticket to Munich! Serve this all year long...as a soup with thick pretzels or with offerings of fresh veggies for a festive fondue.
Yield: 10 Cups Prep: :20 Cook: :25
1 stick butter (1/2 C)
1 medium sweet yellow onion; minced (about 1 C)
1 medium carrot; finely diced (about 1 C)
2 stalks celery; finely diced (about 1/2 C)
1/2 tsp. celery salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. salt
1/3 C plus 2 Tbs. Flour
1 bottle dark beer (I used Samuel Adams Octoberfest Beer)
5 C chicken broth
12-oz sharp cheddar cheese; shredded
4-oz cream cheese; cut into pieces
1 C half and half
1/2 teaspoon Tabasco
It is important to have all of the veggies chopped and ready to go before beginning this recipe so do that first!
Plug in the pressure cooker, set timer for 20 minutes and press Start. For stovetop models, preheat over medium heat.
Add the cold butter to the pot at the same time as the onion, carrots and celery. When the butter has completely melted and the veggies are sautéing sprinkle in the paprika, dry mustard, salt and flour. Stir well and cook another minute.
Pour beer into the mixture, stirring constantly and cook until boiling. Stir in the chicken broth. Secure lid, close the pressure valve and let cook. If using a stove top model, once pressure is reached turn the cooker as low as possible while still retaining pressure; set timer for 20 minutes.
Remove cream cheese from the refrigerator, cut into small pieces and let soften. Shred cheddar cheese and return to refrigerator until needed.
When cooking time has elapsed, you may release the pressure manually or allow it to release naturally. Remove the lid and stir. Use an immersion blender directly into the pressure pot to puree all of the veggies until smooth or process in a blender or processor in batches.
Set your electric pressure cooker to 1 minute just to get the heat back up. If using a stovetop model, add a heat diffuser between the pot and the cooktop and turn onto a low setting. Add the cheeses and stir until completely melted. Add the Tabasco Sauce. Finally, add the half and half, stir and cook until heated through. Do not let it boil!
Serve the soup hot in small bowls. Offer Tabasco Sauce along with a variety of toppings like hard pretzel sticks, garlic croutons, cauliflower or broccoli florets and sliced green apples.
Tip: If the cream cheese doesn't incorporate completely, use the immersion blender.