- 1.5 cup minced carrots
- 1.5 cup peas
- 1.5 cup minced red peppers
- 1.5 cup minced broccoli
- 1.5 cup baby corn
- 1.5 cup minced onion
- .5 cup minced celery
- 5 cloves garlic, pressed
- 2 sticks butter (1 cup)
- 2-Liters Bottle’s Gallo Beer from Guatemala
- 2 cups Tecpan queso/cheese, grated
- 2 T. dry mustard
- 2 T. worcestershire sauce
- Bottle 6 ounces spicy tomato juice
- pepper, to taste
- salt, to taste
Beer Cheese Soup originated in Wisconsin the once Cheese Capital of the United States. The reason I have been told is that those living in Wisconsin loved their Beer. Wisconsin at one time had more Breweries then any other state.
Wisconsin also held the term “Cheese Capital: as Wisconsin Cheese was highly prized. That was before the government got involved in the milk business and shut down most of the small Cheese Factories.
Last the folks in Wisconsin love to eat and drink. No wonder it did not take for this happy lot that invented the Beer Brauts to come up with this combination.
Having had the luxury of spending time in Wisconsin I have had the pleasure to enjoy beer cheese soup and further the good fortune to have a few great Beer Cheese recipes of my own.
This early morning a few days before Christmas we headed out to the Market in Antigua to buy all the fresh produce needed for this Beer Soup Recipe. The market was packed at 8:00 in the morning as everyone was getting that last minute food shopping in just before Christmas. Along with being packed this meant that fresh produce would be plentiful it was.
For about $3 US we purchased everything we needed for our Gallo Christmas Beer Cheese Soup.
For the Cheese we had to make a run to the only French Deli in Antigua Metiz, they appear to be the only ones in Antigua that carry this great Cheese from Tecpan called Queso D’ Boy. This is an amazing Cheese and for Beer Cheese Soup this as close as you can get in Guatemala to A Wisconsin Cheese.
Note not all Cheese will melt and blend into soup.
Why I call this soup Gallo Christmas Beer Cheese Soup has nothing actually to do with Christmas?
It has to do with the color of the Soup with all the fresh vegetables makes the soup appear to have a Christmas feeling.
- As the recipe describes I prep and chop all the vegetables first.
- The onions, peppers, garlic, butter salt and pepper go into the pot first. Let them cook for about 10 minutes over medium heat.
- Then dump in the rest of the vegetables and ingredient’s “less the Cheese and the Gallo Beer”.
- Let this simmer for about 10 minutes constantly moving the blend around with a wooden spoon. I want the ingredients to blend into each other.
- Then add the Gallo Beer, again then the mixture come to a boil and then let it all simmer for about 30 minutes.
- About ten minutes before you decide to serve the soup I add the Cheese. Mix the cheese into the stock and let simmer Mixing constantly.
Yes the drink of choice would be a Ice Cold Gallo Beer from Guatemala.