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South African Beer And Cheese Soup

South African Beer And Cheese Soup

The recipe for an old South African favourite, Beer And Cheese Soup – to be served with a piece of rye bread and perhaps a fresh green salad.

Olive oil
1 onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
45 ml (3T) flout
15 ml (1T) Dijon mustard
1 litre (4c) chicken stock
1 bottle (340ml) beer
250 ml (1c) grated mature Cheddar cheese
Generous piece of blue cheese (optional)
5 ml (1t) Worcester sauce
Salt and pepper
Chives to garnish
Rye bread to serve

Heat the oil in a large saucepan and fry the onion, carrot and celery until soft.

Stir in the flour, add the mustard and mix until smooth.

Add the chicken stock and beer, stirring until the mixture comes to the boil.

Reduce the heat and simmer for 15 minutes. Blitz with a stick blender until smooth.

Add the cheese and stir until melted. Season with Worcester sauce, salt and pepper. Do not allow the soup to come to the boil again.

Ladle the soup into bowls and garnish with chives. Serve with thin slices of rye bread.

Makes 1,3 litres

Less than 15 mins preparation time
About 35 minutes cooking time
Serves 4-6

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