Oktoberfest Beer Cheese Soup – Recipe

(Photo/Elizabeth Dougherty)
4 TB butter
4 TB flour
2 bottles of 11 oz German beer   (lighter blends are better)
2 lbs of cheddar cheese, grated
1 TB honey
2 TB brown sugar
1 1/2 tsp salt
1/8 tsp paprika
1/8 tsp cayenne
1/2 cup sour cream
green onion, sour cream garnishes
In a large saucepan, melt the butter and add the flour over high heat. Whisk until the roux is a light brown color. Add 1 bottle of beer, whisking until smooth and the froth subsides. Add grated cheese a little at a time, constantly whisking. Add all the spices, salt, honey and sugar. Add the other beer (still whisking). Turn down the heat to just below simmer ( no more bubbling) and whisk in the sour cream. Let it slowly reduce on low for about an hour. Serve with a dollop of sour cream and thinly sliced green onion.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
News Talk Florida Staff