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home > recipes > soups > beer cheese bisque
from Yardley, PA 1/4 cup butter or margarine 1 small onion, chopped 2 small carrots, finely chopped 1/2 cup finely chopped celery 1/3 cup all-purpose flour 3 cups light cream 2 1/2 cups grated sharp cheddar cheese 4 egg yolks, slightly beaten Salt and white pepper 1/4 cup chopped chives 1 12-ounce can beer Melt butter and saute onion carrots and celery until golden. Stir in flour. Gradually stir in cream and beer. Cook over low heat stirring constantly until slightly thickened. Add cheese and stir until cheese is melted. Beat hot soup into egg yolks. Return to heat and season to taste with salt and pepper. Do not boil. Garnish each serving with a daub of sour cream sprinkled with chives. Yield: 12 servings

Beer Cheese Bisque


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(posted July 19, 2003)

from Yardley, PA

1/4 cup
butter or margarine
1 small
onion, chopped
2 small carrots, finely chopped
1/2 cup finely chopped
celery
1/3 cup
all-purpose
flour
3 cups
light cream
2 1/2 cups grated
sharp cheddar
cheese
4
egg yolks, slightly beaten
Salt and white pepper
1/4 cup chopped chives
1 12-ounce can
beer

Melt butter and saute onion carrots and
celery until golden. Stir in flour. Gradually stir in cream and beer. Cook over low heat stirring constantly until slightly thickened. Add cheese and stir until cheese is melted. Beat hot soup into egg yolks. Return to heat and season to taste with salt and pepper. Do not boil. Garnish each serving with a daub of sour cream sprinkled with chives.

Yield: 12 servings


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