February 04, 2015
Jason Varney/New German Cooking
Bierkäsesuppe: Beer, Emmentaler cheese, and rye bread together in one warming, satisfying bowl,
A fall and winter dish that we’ve served at the restaurant for years, this soup always sells like crazy. With beer, Emmentaler cheese and rye bread together in one warming, satisfying bowl, those steady sales are no surprise. It’s important to use a malty dark lager, like Spaten Optimator, for this soup, as hoppier beers will turn it bitter. Accompany the soup with freshly baked bread or soft pretzels.
INGREDIENTS (SERVES 6 TO 8)
2 tablespoons unsalted butter
1 small yellow onion, diced
1 small leek, white and green parts, diced
2 garlic cloves, crushed
1 small carrot, peeled and diced
1 stalk celery, diced
Three 12-ounce/340-milliliter bottles Spaten Optimator, Ayinger Celebrator or other double-bock beer
1 pound/455 grams Emmentaler or Gruyère cheese, grated
2 tablespoons Worcestershire sauce
Leaves from 3 sprigs of fresh thyme
1½ tablespoons kosher salt
Freshly ground black pepper
2 slices hearty rye bread, cut into 1-inch/2.5-centimeter pieces
2 tablespoons chopped fresh chives
Heat a medium Dutch oven or stockpot over medium-high heat for 2 minutes. Add the butter, onion, leek, garlic, carrot and celery and cook, stirring often, until the vegetables have softened and are lightly browned, about 6 minutes. Add the beer, cheese, Worcestershire, thyme, salt and 1 teaspoon of pepper and stir well. Bring to a boil, stirring often, then turn the heat to medium and simmer uncovered, stirring often, for 45 minutes to blend the flavors. Add the bread and continue cooking, stirring often, until the bread softens, about 15 minutes.
Remove the pan from the heat and let cool slightly. Working in batches, transfer to a blender and process on medium speed until completely smooth, about 2 minutes.
Return the soup to the pot and reheat gently until hot. Ladle into individual bowls, sprinkle with the chives and a dusting of pepper, if desired, and serve immediately.
Adapted from New German Cooking: Recipes for Classics Revisited, available on Amazon.com.
