Hearty cheese and beer soup with bacon and croutons
As the days grow shorter and autumn slowly sets in, the craving for hearty comfort food increases. This is precisely the time when Oktoberfest traditionally falls. But you don't have to visit a tent on Munich's Theresienwiese or even live in Bavaria to bring the typical Oktoberfest flavors home.
- 1 onion
- 2 cloves of garlic
- 2 slices of bread (e.g. sourdough bread)
- 2. Butter
- 1 EL Mehl
- 250 ml of light beer (to taste)
- 500 ml vegetable broth
- 200 ml Stage
- 1 tsp mustard
- Salt and pepper (to taste)
- 1/4 tsp nutmeg
- 200 g grated mountain cheese
- 100g breakfast bacon
- 1 tbsp olive oil
- 1/2 bunch of chives
- Peel the onion and garlic and chop them finely. Cut the bread into approximately 1 cm cubes.
- Heat the butter in a pot and sauté the onion and garlic until translucent.
- Stir in the flour and let it sauté briefly.
- Deglaze with beer and stir everything vigorously with a whisk 🛒 to prevent lumps from forming.
- Pour in the broth and let the soup simmer for 10 minutes.
- Add the cream and mustard, and season everything with salt, pepper, and nutmeg.
- Stir in the cheese until it is completely melted and the soup has a creamy consistency.
- Fry the bacon in a pan without oil until crispy, remove it and let it cool. Then roughly cut the bacon into strips.
- Add the olive oil to the same pan and toast the bread pieces all around until golden brown and crispy.
- Wash the chives, shake them dry and then cut them into fine rings.
- Distribute the soup into bowls or deep plates and garnish with the bread croutons, bacon strips and chives.
Cheese and beer soup with bacon and croutons: It doesn't get more Oktoberfest than this!
The combination of melted cheese and hoppy beer is a true classic of savory cuisine. The beer's subtle bitterness and malty aroma perfectly balance the richness of the cheese and cream base. A classic pale lager provides a mild, well-rounded flavor, allowing the cheese to shine. For those who prefer a bolder taste, a dark beer offers deeper, slightly roasted notes. Of course, this dish also works perfectly well without alcohol. A non-alcoholic beer delivers the desired richness and characteristic hop aroma, all without the alcohol.
The choice of cheese plays a crucial role in giving the soup its characteristic, full-bodied flavor. A strong mountain cheese is ideal here. It melts beautifully and contributes a nutty, intense aroma that can hold its own against the beer. A little finesse is required during preparation. Once the grated cheese is stirred into the hot mixture of vegetable broth and cream, the liquid should no longer be boiling vigorously. Excessive heat causes the milk proteins to curdle and the fat to separate, quickly resulting in a grainy texture. Gentle heating, on the other hand, guarantees a wonderfully smooth consistency.
The aromatic base of the soup consists of onions and garlic, which are sautéed in a little olive oil until translucent. A small spoonful of mustard not only adds a subtle spiciness and acidity but also conveniently acts as a natural emulsifier. Fresh chives, sprinkled over the bowls just at the end, lend the hearty dish a fresh, slightly spicy lightness.
A creamy soup calls for a crunchy contrast. Instead of the often-used, very mild white bread, robust sourdough croutons are used here. This is a wonderful opportunity to rescue stale bread from the trash. Slices that have become too dry to eat on their own can easily be cut into cubes and toasted until golden brown in a pan. Together with crispy rendered bacon, this creates a topping that provides a satisfying bite and makes every spoonful of soup a delightful experience.
Recipes with beer: Try this fried fish in beer batter or cauliflower in beer batter.
