Biersoep
Voor 4 personen:
1 liter pils -
100 g suiker -
4 eidooiers -
1 dl zure room -
mespuntje kaneel -
zout, versgemalen zwarte peper
Verwarm het bier met de suiker in een pan tot de suiker is opgelost. Roer in een kom de eidooiers los met de zure room en 3 eetlepels van het warme bier. Roer het dooiermengsel door de rest van het warme bier en laat het geheel door en door warm worden, maar vooral niet koken. Breng de biersoep op smaak met de kaneel en wat zout en peper (http://people.zeelandnet.nl/vdwindt/koken/buiten28.htm).
Ik wist al dat biersoep bestond (http://biervat.blogspot.nl/2013/11/soep.html), zo zijn er ook versies met gekarameliseerde ui en cheddar.
I looked in my Bethabara cookbook from Winston Salem and there was not a recipe for German Cheddar Soup or Cheddar Beer Soup. I did find a recipe in the local Please Don’t Eat The Geraniums Cookbook published by the Hickory Junior Woman’s Club. This recipe really appealed to me and it does seem quite easy to make (http://sodoesthatmeaniamsouthern.com/2013/11/18/old-salem-and-german-cheddar-soup/):
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I was rummaging through some more old books and came across “Aunt Babette’s Cook Book: Foreign and domestic receipts” c1889. This is a Jewish cookbook published by The Bloch Publishing and Printing Company which had a location in Cincinnati, OH. It’s an amazing collection of receipts and is well worth the read.
After reading some of Aunt Babette’s receipts for game, I will never complain about my options at the dinner table again. However, I am intrigued by her Beer Soup, Hot Beer, and Eierbier receipts. So, I did a little research.
Eierbier and Hot Beer: This is a receipt that came over to America with the German and Polish immigrants in the 1800’s. There are many records from the early 1800’s mentioning this odd beer concoction. It was often described as a cold weather drink that is warm and creamy to enjoy. Yuck! I am not planning on trying this anytime soon.
Beer Soup: Believe it or not, this dates back to the Carolingian Empire. Beer soup for breakfast? Indeed! (http://beermumbo.com/aunt-babettes-beer-and-other-receipts-1889/)
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Steak, Potato & Beer Soup..a.k.a “Dude Soup”
What you’ll need:
Olive Oil
1lb good marbled steak, such as sirloin (omit for vegetarian option)
4 large Idaho potatoes
1 large onion..chopped
Chopped Garlic..as much as you want
1 bottle of good beer!! The quality of the beer makes all the difference in this soup! No Schlitz..LOL!
4 cups College Inn Beef Broth
S&P to taste
Some shredded cheddar..for the garnish
1 cup sour cream, plus some more for the garnish
sliced scallion..for the garnish
Directions:
Heat a large stock pot over medium heat, and add in some olive oil.
Season the steak with s&p, and sear both sides until golden..then remove and set aside (it won’t be cooked through!)
To that pot add in the chopped onions, garlic and potatoes, cook until the onions are tender
Add the bottle of beer and Beef Broth to the pot, stir and simmer until the potatoes are tender. The Beef Broth adds such an amazing depth of flavor to the soup!
Thinly slice up the seared steak against the grain..set aside
When the onions and potatoes have simmered and are tender, remove them from the soup and puree them in a food processor until smooth. Use some of the soup if the processor binds up!
Add the pureed potatoes back into the soup and stir well to combine
Slide in the steak slices to finish cooking.
When the steak slices are fully cooked you’re ready to serve!
Read more at http://www.ohbiteit.com/2012/01/steak-potato-beer-soup-a-k-a-dude-soup.html#b1ZpiDYqRXSSQiD0.99 (www.ohbiteit.com/2012/01/steak-potato-beer-soup-a-k-a-dude-soup.html)
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Beer Bread and Soup
Three-Cheese Beer Soup
Allow the cheddar cheeses to sit at room temperature for 30 minutes.
Meanwhile, in a large Dutch oven, heat butter over medium heat until melted. Add onion, carrot, green onions and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Stir in flour and dry mustard. The mixture will thicken. Slowly add in the broth, whisking while you pour. We’re going for no lumps from the flour here. Cook and stir occasionally until bubbling. Add beer, cream, potatoes and broccoli. Bring to a boil; reduce heat and simmer uncovered for 5 minutes.
Gradually stir in the cheddar cheeses, stirring until cheese has melted into the soup. Stir in the bacon, Parmesan cheese, hot sauce, and Worcestershire sauce. Cook for another five minutes before serving (http://passthesushi.com/game-day-recipes-beer-bread-and-soup/).
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Mushroom & Beer Soup Recipe
Creamy Beer Cheese Soup Recipe
Belgian Beer & Endive Soup
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Biersoep
Op zoek naar een heerlijke pudding met biersmaak? Ga dan aan de slag met dit lekker en makkelijk bier soep recept.
Probeer zelf met welk bier je de beste bier soep maakt, wij verkiezen Trappist van Westmalle, zeker geen pils (www.onskookboek.be/recepten/biersoep).
??????????? Als je op zoek bent naar lekkere pudding, dan maak je biersoep?
Bier soep ingrediënten
Voor 6 personen:
3 flesjes bruin bier (1 liter)
3/4 liter volle melk
1/4 liter water
2 eetlepels maïzena gebroken in een beetje water (wat wil zeggen: door elkaar geroerd tot een homogene brei
oftewel een dik papje zonder klonters)
1 losgeklopt ei
suiker (1/2 soeplepel) naar smaak (www.onskookboek.be/recepten/biersoep).
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Of voor de luie kok: koop dit en gooi deze twee bij elkaar:
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Of voor de nog luiere kok:
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Campbell's Chunky Beer-n-Cheese with Beef and Bacon Soup 18.8 oz
When youre hungry, you need Chunky. The soup that eats like a meal.® Chunky soup is on a mission to fill you up, without weighing you down. Choose from over 30 flavors filled with big pieces of meat and vegetables. Chunky soup is the easy, delicious way to fill your NFL-size hunger.- Campbells® Chunky Healthy Request® soups are certified heart-healthy by the American Heart Association, so you can enjoy the bold, hearty flavor Chunky soups with less sodium than our regular varieties.- Campbells® Chunky Microwavable soups let you take your favorite variety to work, school or anywhere when you are on the go!- Chunky Chili varieties give you hearty goodness with every spoonful.
State Of Readiness: prepared, heat and serve
Perishability: non-perishable
Storage State: room temperature
Container Material: metal (http://intl.target.com/p/campbell-s-chunky-beer-n-cheese-with-beef-and-bacon-soup-18-8-oz/-/A-15346417)
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Beer Cheese Soup Mix
Beer Cheese Soup Mix 7oz.
Wildwood Beer Cheese Soup is a formidable player when combined with a triple decker sandwich at game time. This northern favorite is loaded with exceptional Wisconsin Cheddar. Don’t forget the hot sauce!
Directions: Bring 3 ½ cups of water to a boil in a large soup pot. Slowly Wildwood Beer Cheese soup mix into boiling water. Add a 12oz bottle of beer and return to a boil. Reduce heat, simmer & bubble for 15 minutes while stirring frequently.
Contains: Wheat, Milk, Soy, Corn (www.wildwoodspecialtyfoods.com/beer-cheese-soup)
Voor 4 personen:
1 liter pils -
100 g suiker -
4 eidooiers -
1 dl zure room -
mespuntje kaneel -
zout, versgemalen zwarte peper
Verwarm het bier met de suiker in een pan tot de suiker is opgelost. Roer in een kom de eidooiers los met de zure room en 3 eetlepels van het warme bier. Roer het dooiermengsel door de rest van het warme bier en laat het geheel door en door warm worden, maar vooral niet koken. Breng de biersoep op smaak met de kaneel en wat zout en peper (http://people.zeelandnet.nl/vdwindt/koken/buiten28.htm).
Ik wist al dat biersoep bestond (http://biervat.blogspot.nl/2013/11/soep.html), zo zijn er ook versies met gekarameliseerde ui en cheddar.
I looked in my Bethabara cookbook from Winston Salem and there was not a recipe for German Cheddar Soup or Cheddar Beer Soup. I did find a recipe in the local Please Don’t Eat The Geraniums Cookbook published by the Hickory Junior Woman’s Club. This recipe really appealed to me and it does seem quite easy to make (http://sodoesthatmeaniamsouthern.com/2013/11/18/old-salem-and-german-cheddar-soup/):
I was rummaging through some more old books and came across “Aunt Babette’s Cook Book: Foreign and domestic receipts” c1889. This is a Jewish cookbook published by The Bloch Publishing and Printing Company which had a location in Cincinnati, OH. It’s an amazing collection of receipts and is well worth the read.
After reading some of Aunt Babette’s receipts for game, I will never complain about my options at the dinner table again. However, I am intrigued by her Beer Soup, Hot Beer, and Eierbier receipts. So, I did a little research.
Eierbier and Hot Beer: This is a receipt that came over to America with the German and Polish immigrants in the 1800’s. There are many records from the early 1800’s mentioning this odd beer concoction. It was often described as a cold weather drink that is warm and creamy to enjoy. Yuck! I am not planning on trying this anytime soon.
Beer Soup: Believe it or not, this dates back to the Carolingian Empire. Beer soup for breakfast? Indeed! (http://beermumbo.com/aunt-babettes-beer-and-other-receipts-1889/)
Steak, Potato & Beer Soup..a.k.a “Dude Soup”
What you’ll need:
Olive Oil
1lb good marbled steak, such as sirloin (omit for vegetarian option)
4 large Idaho potatoes
1 large onion..chopped
Chopped Garlic..as much as you want
1 bottle of good beer!! The quality of the beer makes all the difference in this soup! No Schlitz..LOL!
4 cups College Inn Beef Broth
S&P to taste
Some shredded cheddar..for the garnish
1 cup sour cream, plus some more for the garnish
sliced scallion..for the garnish
Directions:
Heat a large stock pot over medium heat, and add in some olive oil.
Season the steak with s&p, and sear both sides until golden..then remove and set aside (it won’t be cooked through!)
To that pot add in the chopped onions, garlic and potatoes, cook until the onions are tender
Add the bottle of beer and Beef Broth to the pot, stir and simmer until the potatoes are tender. The Beef Broth adds such an amazing depth of flavor to the soup!
Thinly slice up the seared steak against the grain..set aside
When the onions and potatoes have simmered and are tender, remove them from the soup and puree them in a food processor until smooth. Use some of the soup if the processor binds up!
Add the pureed potatoes back into the soup and stir well to combine
Slide in the steak slices to finish cooking.
When the steak slices are fully cooked you’re ready to serve!
Read more at http://www.ohbiteit.com/2012/01/steak-potato-beer-soup-a-k-a-dude-soup.html#b1ZpiDYqRXSSQiD0.99 (www.ohbiteit.com/2012/01/steak-potato-beer-soup-a-k-a-dude-soup.html)
Three-Cheese Beer Soup
Allow the cheddar cheeses to sit at room temperature for 30 minutes.
Meanwhile, in a large Dutch oven, heat butter over medium heat until melted. Add onion, carrot, green onions and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Stir in flour and dry mustard. The mixture will thicken. Slowly add in the broth, whisking while you pour. We’re going for no lumps from the flour here. Cook and stir occasionally until bubbling. Add beer, cream, potatoes and broccoli. Bring to a boil; reduce heat and simmer uncovered for 5 minutes.
Gradually stir in the cheddar cheeses, stirring until cheese has melted into the soup. Stir in the bacon, Parmesan cheese, hot sauce, and Worcestershire sauce. Cook for another five minutes before serving (http://passthesushi.com/game-day-recipes-beer-bread-and-soup/).
Creamy Beer Cheese Soup Recipe
Belgian Beer & Endive Soup
Biersoep
Op zoek naar een heerlijke pudding met biersmaak? Ga dan aan de slag met dit lekker en makkelijk bier soep recept.
Probeer zelf met welk bier je de beste bier soep maakt, wij verkiezen Trappist van Westmalle, zeker geen pils (www.onskookboek.be/recepten/biersoep).
??????????? Als je op zoek bent naar lekkere pudding, dan maak je biersoep?
Bier soep ingrediënten
Voor 6 personen:
3 flesjes bruin bier (1 liter)
3/4 liter volle melk
1/4 liter water
2 eetlepels maïzena gebroken in een beetje water (wat wil zeggen: door elkaar geroerd tot een homogene brei
oftewel een dik papje zonder klonters)
1 losgeklopt ei
suiker (1/2 soeplepel) naar smaak (www.onskookboek.be/recepten/biersoep).
Of voor de luie kok: koop dit en gooi deze twee bij elkaar:
When youre hungry, you need Chunky. The soup that eats like a meal.® Chunky soup is on a mission to fill you up, without weighing you down. Choose from over 30 flavors filled with big pieces of meat and vegetables. Chunky soup is the easy, delicious way to fill your NFL-size hunger.- Campbells® Chunky Healthy Request® soups are certified heart-healthy by the American Heart Association, so you can enjoy the bold, hearty flavor Chunky soups with less sodium than our regular varieties.- Campbells® Chunky Microwavable soups let you take your favorite variety to work, school or anywhere when you are on the go!- Chunky Chili varieties give you hearty goodness with every spoonful.
State Of Readiness: prepared, heat and serve
Perishability: non-perishable
Storage State: room temperature
Container Material: metal (http://intl.target.com/p/campbell-s-chunky-beer-n-cheese-with-beef-and-bacon-soup-18-8-oz/-/A-15346417)
Beer Cheese Soup Mix 7oz.
Wildwood Beer Cheese Soup is a formidable player when combined with a triple decker sandwich at game time. This northern favorite is loaded with exceptional Wisconsin Cheddar. Don’t forget the hot sauce!
Directions: Bring 3 ½ cups of water to a boil in a large soup pot. Slowly Wildwood Beer Cheese soup mix into boiling water. Add a 12oz bottle of beer and return to a boil. Reduce heat, simmer & bubble for 15 minutes while stirring frequently.
Contains: Wheat, Milk, Soy, Corn (www.wildwoodspecialtyfoods.com/beer-cheese-soup)