beer and munster soup
(2 ratings)
Try this using rye bread or pumpernickel bread crumbs and dark beer for a richer soup.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For beer and munster soup
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4 Tbspunsalted butter, divided
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1 lgyellow onion, peeled and thinly sliced
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4 cchicken broth
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3 clager beer
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6 cfresh white bread crumbs, divided
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1/4 tspgrated nutmeg, plus more for garnish
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1 1/2 tspsalt, divided
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1 tspground black pepper
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1/2 chalf and half
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8 ozmunster cheese, diced
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caraway seeds, to garnish (optional)
How To Make beer and munster soup
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1Melt 2 tablespoons butter in a Dutch oven. Add onion and cook over medium heat for 7 minutes, stirring frequently.
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2Slowly add broth, beer, 4 cups of the bread crumbs, nutmeg, 1 teaspoon salt and pepper. Bring to a boil, reduce to a simmer and cook for 15 minutes.
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3Melt remaining butter in a skillet over medium heat and toss in remaining bread crumbs, sprinkle with remaining salt and fry until golden brown.
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4Puree half the soup in a blender and return to the pot, stirring to combine. Whisk in the cream and cheese and return to serving temperature.
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5Garnish with a sprinkling af toasted bread crumbs and caraway seeds, to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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