Recipe for Biergarten cheese soup?

[hsmamato2]

I can't find this anywhere.....anyone know the reicpe? it's not in that big recipe thread on the dis..... that soup with pretzel bread was SO GOOD!

 

[goofyintoronto]

I loved that soup much much better than the Le Cellier soup. Oh man, it was sooo good! Apparently, someone correct me if im wrong, but I think it was a cream of cauliflower soup. Hopefully someone will post the recipe soon. I'd love to try it out.

 

[pumba]

we had potato leek soup when we were there...and it was delicious...creamy and no lumps or anything...I could of eaten that every day..

 

[Meredisney]

When I went last week, they had Beer Cheese soup and I agree with OP. It was so much better than Le Cellier!

 

[TinkerwithDis]

When I went last week, they had Beer Cheese soup and I agree with OP. It was so much better than Le Cellier!

Beer cheese soup at Biergarten? No kidding???? Wow.

When I was there, I thought it was potatoe leek, but then I found out it was cauliflower. I dont know which one it was thou. Whatever it was, it was tasty! Way better than LC, I agree.

 

[Momto2PrncChrmgs]

Whatever soup this is, I cant wait to try it! I'll be there in 25 days!!

 

[rachael95]

Be sure to ask your server. A lot of times, they'll give you a print out of the recipe at the restaurant. We did that for Le Cellier's soup and Boma's juice.

 

[daannzzz]

We had the beer cheese soup last week as well. I thought it better than Le Cellier. The one at Le Cellier (when we had it) was very, very strong and salty. The German one was also a bit salty but less so and had a bit less of a strong cheese flavor. We also loved the mushroom soup at Artist Point.

 

[wiigirl]

Be sure to ask your server. A lot of times, they'll give you a print out of the recipe at the restaurant. We did that for Le Cellier's soup and Boma's juice.

Really?? I am going to have to try that next time!

 

[sweeteypie1118]

I loved that soup much much better than the Le Cellier soup. Oh man, it was sooo good! Apparently, someone correct me if im wrong, but I think it was a cream of cauliflower soup. Hopefully someone will post the recipe soon. I'd love to try it out.

It was cheese soup when we were there Thanksgiving week. They had cauliflower soup when we were there last August. I guess they switch them around. They were great and I would love the recipe for both of them!

 

[bookgirl]

I had the cheese soup at Canada when we did food and wine and it was okay.

However the potato cheese bacon soup at Sunshine Gardens at the Land was so much better than the one from Canada it was fabulous. I didn't get to SG this year so I totally missed it after trying the other soup.

However Birgarten is the TS right....I don't see me actually going there so I may not get a chance to try it.

 

[goofyintoronto]

I had the cheese soup at Canada when we did food and wine and it was okay.

However the potato cheese bacon soup at Sunshine Gardens at the Land was so much better than the one from Canada it was fabulous. I didn't get to SG this year so I totally missed it after trying the other soup.

However Birgarten is the TS right....I don't see me actually going there so I may not get a chance to try it.

I didn't like the soup from Canada either. not a big fan. I think the beer in the soup killed the flavor for me. I dunno.

Sent from my Galaxy SII

 

[goofyintoronto]

It was cheese soup when we were there Thanksgiving week. They had cauliflower soup when we were there last August. I guess they switch them around. They were great and I would love the recipe for both of them!

that makes sense. they must switch it around. i love both as well. a recipe would be great! would love to try it out at home!

Sent from my Galaxy SII

 

[FiggieFan]

I think they have a soup of the day. Last trip we went twice and on a Monday they had cauliflower soup and on Thursday they had goulash. The goulash was a bit too spicy for me, but I am a wimp. I am not sure if they stick to that schedule or they just rotate daily.

 

[GotTwinBoys]

We were at Germany for dinner twice over Christmas and I did a double take going through the line....it was labeled either "Beer and Cheese Soup" or "Cheese and Beer Soup", but as an unabashed beer cheese soup connoisseur, I nearly picked up the caldron and brought it back to my table! I was in love. Don't know if it is the same recipe from Le Cellier, tho. I tasted more cheese and flour than beer such as from the Canadian version.

 

[goofyintoronto]

Oops!

 

[karenkaytaylor7]

I asked for the recipe when I visited Biergarten last week. The recipe makes 3 gallons so you will have to scale it down.

Ingredients:
1 lb. butter
2.5 lb. onions diced
1 lb. all purpose flour
4 oz. chicken base
2 gallons water
3 lbs. shredded white cheddar cheese
1 12 oz bottle Octoberfest beer
1 pinch white ground pepper
3 dashes Tabasco sauce

Method:
Saute the onions with the butter in kettle. Sweat until translucent. Add flour, make a roux, cook for 5 minutes until the flour starts to turn blonde. Then add chicken stock and water and whisk vigorously. Cook until the roux is cooked out, about 10 minutes. Add cheese slowly and blend with a hand blender until smooth. Season with pepper and Tabasco.

Reheating for service:
Place the beer on the store to reheat just to break the chill. DO NOT BOIL! Slowly whisk the warmed beer into the port of soup and whisk vigorously to combine. Garnish with chives and serve with pretzel croutons.

 

[sephorachick]

I asked for the recipe when I visited Biergarten last week. The recipe makes 3 gallons so you will have to scale it down.

Ingredients:
1 lb. butter
2.5 lb. onions diced
1 lb. all purpose flour
4 oz. chicken base
2 gallons water
3 lbs. shredded white cheddar cheese
1 12 oz bottle Octoberfest beer
1 pinch white ground pepper
3 dashes Tabasco sauce

Method:
Saute the onions with the butter in kettle. Sweat until translucent. Add flour, make a roux, cook for 5 minutes until the flour starts to turn blonde. Then add chicken stock and water and whisk vigorously. Cook until the roux is cooked out, about 10 minutes. Add cheese slowly and blend with a hand blender until smooth. Season with pepper and Tabasco.

Reheating for service:
Place the beer on the store to reheat just to break the chill. DO NOT BOIL! Slowly whisk the warmed beer into the port of soup and whisk vigorously to combine. Garnish with chives and serve with pretzel croutons.

Thanks!!!