German Cheese and Beer Soup

Name: German Cheese and Beer Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 quarts
Ingredients: 1/2 cup unsalted butter; 4 ounces black forest ham, diced; 1 cup yellow onion, chopped; 3 shallots, chopped; 1 garlic clove, chopped; 1/2 tablespoon chili powder; 1/4 cup all-purpose flour; 3/4 cup lager beer (most traditional beers in America are close to lager style); 7 cups chicken stock; 1 pinch cumin seed; 2 cups shredded swiss cheese or 2 cups emmenthaler cheese; 2 cups shredded gouda cheese (original recipe calls for Tilsiter); 1/2 teaspoon sea salt, to taste; 1/2 teaspoon fresh ground white pepper, to taste; 4 slices whole grain german bread, cubed; 2 tablespoons chopped cilantro

Submitted by Linky

"Being of German heritage, I thought I'd like to try this sometime. From German Foods North America website."

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Ready In:: 1hr 5mins
Ingredients:: 16
Yields:: 2 quarts

ingredients

¹⁄₂ cup unsalted butter
4 ounces black forest ham, diced
1 cup yellow onion, chopped
3 shallots, chopped
1 garlic clove, chopped
¹⁄₂ tablespoon chili powder
¹⁄₄ cup all-purpose flour
³⁄₄ cup lager beer (most traditional beers in America are close to lager style)
7 cups chicken stock
1 pinch cumin seed
2 cups shredded swiss cheese or 2 cups emmenthaler cheese
2 cups shredded gouda cheese (original recipe calls for Tilsiter)
¹⁄₂ teaspoon sea salt, to taste
¹⁄₂ teaspoon fresh ground white pepper, to taste
4 slices whole grain german bread, cubed
2 tablespoons chopped cilantro

directions

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.
Add the flour to create a roux. Whisk in the beer and stock.
Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
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.
Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.