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German Cheese and Beer Soup

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“Being of German heritage, I thought I'd like to try this sometime. From German Foods North America website.”
READY IN:
1hr 5mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
  2. Add the flour to create a roux. Whisk in the beer and stock.
  3. Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
  4. Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
  5. To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the cubed bread, and pan-toast until crispy.
  6. Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.

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