beer and munster soup
Try this using rye bread or pumpernickel bread crumbs and dark beer for a richer soup.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 large yellow onion, peeled and thinly sliced
- 4 cups chicken broth
- 3 cups lager beer
- 6 cups fresh white bread crumbs, divided
- 1/4 teaspoon grated nutmeg, plus more for garnish
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 1/2 cup half and half
- 8 ounces munster cheese, diced
- - caraway seeds, to garnish (optional)
How To Make beer and munster soup
-
Step 1Melt 2 tablespoons butter in a Dutch oven. Add onion and cook over medium heat for 7 minutes, stirring frequently.
-
Step 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.
-
Step 3Melt remaining butter in a skillet over medium heat and toss in remaining bread crumbs, sprinkle with remaining salt and fry until golden brown.
-
Step 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.
-
Step 5Garnish with a sprinkling af toasted bread crumbs and caraway seeds, to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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