Beer Cheese Soup with Goose Island IPA
Chef Mike Monohan demonstrates an easy “Beer Cheese Soup” made with Goose Island IPA. The dish also pairs well with J Vineyards Pinot Gris.
Beer Cheese Soup Ingredients
4 tablespoons vegetable oil
1-pound smoked sausage, diced
3 tablespoons flour
1 each green bell pepper and carrot diced medium
2 bunches green onions, white part only
2 clove garlic, diced fine
1 bottle beer
1 can chicken broth (15 oz.)
Pimento cheese (16 oz.)
Salt and pepper to taste
1/8 teaspoon pepper flakes
Add 1 tablespoon oil and sausage to a large pot and cook until browned. Remove to a paper
towel to drain. To the same pot and add the remaining oil and flour and cook for 3 minutes.
Add the peppers, carrots and onion. Sauté until caramelized (about 4 minutes). Add the garlic
and sauté for 30 seconds. Add remaining ingredients and bring to a simmer. Return the sausage
and simmer for 10 minutes. Serve immediately.
J Pinot Gris, Prophecy Cabernet, Stella Artois or Dogfish Head 90 Minute IPA