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Beer Cheese Soup with Goose Island IPA

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.

Servings

Serves 4


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


Directions

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.


Serve with:

J Pinot Gris, Prophecy Cabernet, Stella Artois or Dogfish Head 90 Minute IPA

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