Ahwahnee Beer and Cheese Soup

Yosemite National Park has some pretty amazing restaurants, and this beer and cheese soup recipe from the Ahwahnee Hotel is one of my favorites. This creamy beer cheese soup is a classic dish, dating back to Jolly Old England.

The Ahwahnee’s recipe uses a premium Fiscalini bandage-wrapped cheddar, but you can substitute your favorite cheddar cheese.

Top this with homemade chive oil and fresh-made croutons for the ultimate winter comfort food.

Ahwahnee Hotel’s Beer & Cheese Soup

Recipe by Jason Hill – CookingSessions.com

This creamy beer and cheese soup recipe is a classic dish, dating back to Jolly Old England. This recipe uses a premium cheddar cheese such as Fiscalini bandage-wrapped cheddar, but you can substitute your favorite cheddar cheese. Top this with homemade chive oil and fresh-made croutons for the ultimate winter comfort food.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1/4 pound bacon diced
• 1 tablespoon butter
• 1/2 cup diced onion
• 1 tablespoon garlic-shallot puree or 2-4 cloves minced garlic
• 1/2 cup all purpose flour
• 1 1/2 quarts chicken broth or vegetable broth
• 2 cups heavy cream
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared horseradish
• 2 tablespoons Dijon mustard
• 1/2 pound Fiscalini cheddar or your favorite cheddar, grated or diced
• 12 ounce bottle of Sierra Nevada pale ale or your favorite pale ale
• 1/2 teaspoon fresh cracked pepper
• Salt to taste about 1 teaspoon
• Croutons and chive oil for garnish

Instructions

 

• Chop semi-frozen bacon for easier prep.
• Heat stock pot on medium high heat. Add bacon and cook until crispy, about 5 minutes. Once it becomes crispy, add the butter, let melt, and then add the chopped onion.
• Next, add garlic puree and stir about 3 minutes, until onions are soft. Whisk in the flour to make a roux. This will thicken the soup.
• Cook down about 3 minutes, then add the chicken or vegetable broth, whisking in to prevent lumping.
• Whisk in the heavy cream, then bring mixture to a boil. Drop in bay leaves, Worcestershire sauce, horseradish and mustard. Stir it up and simmer for 20 minutes
• Add the cubed cheese, a little bit at a time, whisking to incorporate it into the soup. You want it to melt down.
• Finally, add the pale ale to the soup, slowly stirring.
• Remove bay leaves, and add the salt and pepper to your taste.
• Ladle into bowls and top with the chive oil and croutons.

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