Campbell's beer cheese soup recipe: 60 photos
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Spicy Beer Cheese Dip
NEW Campbells Chunky Beer-N-Cheese Soup Review
The video reviews a new Campbells Chunky soup flavor: Beer-N-Cheese with beef and bacon. The reviewer shares their initial impressions of the soup, including its ingredients and nutritional information, before tasting it and giving their opinion. They also mention the price and recommend the soup to viewers....
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Beer Cheese Soup - The Magical Slow Cooker
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FAQ
Why did my beer cheese soup curdle? This happens when the proteins separate and bind together. Your soup is no longer smooth and creamy; it's grainy and unpleasant.
In general, when making beer cheese, choose a brew with a light body and subtle flavor profile. Beers in the pilsner, blonde ale, and lager families would all be good options. For pilsners, stick to American styles as they are less hoppy, milder, and far less bitter than their European counterparts.
The early beer soups were typically based on dark beer, cream and egg yolk thickened with fat and flour cooked together in a roux. Eventually they were flavored with onions, salt, pepper, spices and cheese to create a more substantial and satisfying dish.
This is especially true of more bitter, hoppy beers, like IPA. When cooked down too much, it can render your dish unpalatably bitter. There are two solutions: Choose a more mild-flavored beer with less hops, or reduce the beer separately and add it to a simmering soup, stew, or chili towards the end of cooking.
High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair. You might be able to fix the cheese sauce by adding more cream cheese or Dijon, which are both emulsifying ingredients.
Spicy Beer Cheese Dip
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