Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beer and Cheese Soup

Richard FlRichard Fl Posts: 5
Ingredients6 cups milk

2 12 Ozs Cans Beer, divided

1 40 Ozs Pkg Process cheese spread

1 10 Ozs Can Chicken broth

1 tsp worcestershire sauce

3 dashes hot sauce, or to taste

1/4 cup plus 2 tablespoons cornstarch

garlic/onion croutons, for garnish

InstructionsCombine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low heat until thoroughly heated, stirring constantly. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly.
In small bowl, combine cornstarch and remaining beer. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).NotesRRP: When it says 40 Ozs Pkg Process cheese spread I assume that is the product commonly known as Cheese Whiz...or am I wrong? We have a local Irish restaurant that makes a great beer/cheese soup and just reading the ingredients makes me want to yell BINGO - bet that's a close enough start to matching their recipe!
Richard Fl: I have never made this recipe, but in previous cheese soup attempts I use Velvetta or some times some grated SHARP cheddar. Cheese Whiz probably would work like velvetta.

Editors Note: Let's get some folks to try this and hone it to be a great recipe, perfect for cold Winter days, IT SOUNDS SOOOO GOOD!
P.S. Do you think a roux could be used instead of cornstarch to add even more depth of flavor?Number of Servings: Makes 4 quartsTime to Prepare:


  • rtt121rtt121 Posts: 653
    I think a roux would be great
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    rtt121 said:
    I think a roux would be great

    Or a Mornay.

    Jesus Richard! Maybe you could get a Costco size jar of Cheeze Whiz and stick it in the microwave.


    Caledon, ON


  • RRPRRP Posts: 22,038
    WOW - that's a flashback to 5 years ago. I vaguely recall asking Richard my question, but for some reason I never tried the recipe, but think I will now - at least a half recipe. Guess the reason is I have a realtor tasty and rich Cheese & Veggie soup that I make and freeze so I can enjoy it year around for lunch when I get the whim.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • rtt121rtt121 Posts: 653
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
Sign In or Register to comment.
Click here for Forum Use Guidelines.