"Beer and cheese, two ingredients that don't immediately scream soup to much of the world, are the cornerstones of one such midwestern speciality, particularly beloved in Wisconsin, with its prominent dairy and brewing industries. Beer soups are also found from Alsace to Russia (and, indeed, Wisconsin has a significant northern European heritage population). The cheese, however, appears to be an inspired American addition (though, seeing as Germany boasts both beer and cheese soups, I'm prepared to stand corrected),"
"Many recipes start with a classic sweated onion base, with Saveur magazine also adding shallot, while Wisconsin-native photographer, author, stylist and farmer (as she's described in the Blasta Soup book) Imen McDonnell adds leek to the mix. Both of these contribute a pleasant sweetness that works well with the beer, but shallot always feels to me as if it has more of an affinity with wine-based dishes, while leek is a time-honoured pairing with cheese."
Beer and cheese form the base of a rich, sweet-savory Midwestern soup especially associated with Wisconsin because of its dairy and brewing industries. European beer soups exist from Alsace to Russia, while the American addition of cheese balances the beer's bittersweetness into a hearty winter dish. Recipes often begin with sweated onion; some cooks add shallot or leek for extra sweetness. Carrots are used to increase sweetness in many American variants, whereas red pepper adds a Tex-Mex tone. Certain versions use bacon fat to fry vegetables and crisped bacon as a savory garnish.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]