Beer, Ham & Cheese Soup

  • prep time1 min
  • total time 40 min
  • serves 0
Eat St.
Courtesy of: Eat St.

Take a trip to Lansing, Michigan, for the tempting Purple Carrot truck – farm fresh feasting at its finest.Yield: 4 litres.

5 Ratings
Directions for: Beer, Ham & Cheese Soup


Ham Hock Stock

1350 g onions, chopped

675 g carrots, chopped

½ bunch celery

3 smoked ham hocks

¼ bunch thyme

¼ bunch parsley

2 Tbsp blck peppercorns

leek trims

6 L water

Beer, Ham & Cheese Soup

1 cup butter

2 cup flour

2-3 parsnips, peeled and chopped

3-4 bunches of leeks, chopped

½ bunch thyme, stems removed

4 L Ham Hock Stock

1 L Right Brain Brewery Pig Porter (or a similar beer)

450 g Michigan cheddar cheese, shredded

1 L cream

salt and pepper



Ham Hock Stock

1. Bring all ingredients to a boil in a stockpot. Reduce to a simmer and cook 6-8 hours. Strain and reserve liquid.

2. Yield: 4 litres.

Beer, Ham & Cheese Soup

1. Make a roux by mixing the butter and flour over medium heat for 3-5 minutes until combined.

2. Add leeks and parsnips and cook 5-7 minutes more.

3. Slowly whisk in the hot ham hock stock. Bring to boil and reduce to simmer for 20-30 minutes, stirring frequently to avoid burning.

4. Once thickened, add pig porter and bring back up to the point just before boiling. Don't let the beer come to a boil or it will taste bitter.

5. Purée all soup in batches, gradually adding cream and cheese.

6. Pour into a large enough container to hold all the soup. Season liberally with salt, pepper and sugar to taste.

See more: Soup, Beverage, Cheese, Easy, Cocktails/Alcohol

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