Waldmann Bierkäse Soup Recipe

Sweat aromatics

In a heavy-bottomed 4- to 5-quart saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion, grated carrot, and diced celery. Cook gently, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes. Add the minced garlic in the last minute and cook until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and cook, stirring constantly, 2–3 minutes to remove the raw flour taste and lightly brown the roux (it should smell nutty but not burn).

Deglaze with beer

Gradually pour in the beer while whisking to dissolve the roux and prevent lumps. Bring the mixture to a gentle simmer and let it reduce for 3–4 minutes to cook off some alcohol and concentrate flavor.

Add stock and simmer

Slowly whisk in the chicken or vegetable stock, then the milk and heavy cream. Increase heat to bring to a low simmer, stirring frequently. Let simmer gently for 8–10 minutes so flavors meld and the soup thickens slightly.

Temper and add cheese

Reduce heat to low. In a medium bowl, combine the grated aged cheddar and Bierkäse. Ladle about 1/2 cup of the hot soup liquid into the bowl with the cheese and whisk to create a smooth slurry (this tempers the cheese so it melts smoothly). Slowly stir the cheese slurry back into the pot, a little at a time, until fully incorporated and the soup is smooth. Keep heat low to avoid boiling (which can make cheese grainy).

Season

Stir in the Dijon mustard, Worcestershire sauce, sweet smoked paprika and optional hot paprika/cayenne. Taste and season with kosher salt and freshly ground black pepper. If soup seems too thick, add up to 1/2 cup more stock or milk to reach desired consistency.

Finish

Simmer very gently for 3–5 minutes, stirring frequently, until the cheese is fully melted and the soup is silky. Do not boil. Adjust seasoning and texture as needed.

Ladle the hot Waldmann Bierkäse Soup into bowls or cups. Sprinkle each serving with chopped chives and, if desired, a little extra grated Bierkäse. Serve immediately with warm crusty bread or pretzel rolls for dipping.

Make-ahead & reheat: Cool soup completely and refrigerate up to 3 days. Reheat gently over low heat, stirring often. If the soup separates, whisk in 1–2 tablespoons cold cream or a splash of milk to re-emulsify.