Beer cheese soup with breadsticks

Well, it was bound to happen being that it is the middle of January and all… Winter has arrived and brought the bitter cold wind with it. With the cold, it seems there is nothing better than a bowl of hot soup to warm you to the core. One favorite of my family is beer cheese. This is an updated version of a recipe I’ve made for years. It’s quick, easy and so good. So enjoy, and stay warm!
(serves 6)

Beer Cheese Soup
5 cups milk
1lb (1/2 block) of Velveta, cubed
1/4 onion, finely chopped
3 cloves garlic, finely chopped (or 1 tsp. minced from a jar)
2 tsp. beef bouillon granules (this will be the salt)
1/2 can of beer (feel free to drink the other 1/2 while this is simmering)
2 Tbsp olive oil
In a large pot, add olive oil, onions and garlic. Simmer on medium heat for about 5 minutes, until onions start to cook thru. Add milk, beer and beef bouillon. Toss in cubed cheese. Bring to a low simmer and cover. Stir often so it doesn’t burn. Will take about 30 minutes to cook thru and melt the cheese. Top with a quick grind of fresh black pepper.

Easy Breadsticks
I’m usually not one to use name brands, but for these breadsticks and homemade pizza, I’ve found that Pillsbury has the best ready made pizza dough.
1 tube Pillsbury Thin Crust Pizza Dough
1 Tbsp. olive oil
1 tsp. garlic salt
Unroll dough on a large nonstick cookie sheet. Brush on oil oil and sprinkle garlic salt. Brush again to spread over all of the dough. Use a pizza cutter to cut into strips. Cut in half lengthwise, then cut 6 strips widthwise. This will give you 12 breadsticks. Gently pull up the strips and twist. Leave some space in between as they will rise while cooking.
Bake at 350 degrees for 8 minutes. I like to put under the broiler for the last 2 minutes to get the tops nice and golden brown.

That’s it. Pour yourself a big bowl of soup, and dip in a warm fresh breadstick.

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