Saturday, October 30, 2010

The Pig's Beer Cheese Soup

My brother Alex, you may remember his previous work Stacked Fried Green Tomato with Plantain & Colossal Crab Meat, absolutely loves this soup.  By this soup I mean his version.  He makes a mediocre magnificent beer cheese soup.  The only other time I partook in this delicacy was at a God-awful chain restaurant, I think they filmed the movie Waiting..., there.  The soup hit like a nuclear bomb in the gut. Which then lead to the unfortunate bathroom explosion and inevitable colon cleanse.

Now, when conceptualizing my vision I decided to omit any roux and cream.  The combination of pureeing the soup and the cheese gives me a thick enough consistency.  Obviously the cheese is paramount here, and luckily, the Great State of Wisconsin produces some of the best cheese in the world. Here, I used two exceptional Wisconsin products...

1. Aged-Cheddar Cheese
2. Black Truffle Sheep's Milk Cheese

Beer is the next important component.  I decided to keep the Wisconsin theme going with a classic, Pabst Blue Ribbon, or PBR.  What?!  C'mon, this beer works well in the soup.

Who is the pig? And why did you steal his soup? If you read this blog then you know that LC got to puree and garnish all his soups. The pig is the wonderfully happy, organic, free range animal that gave its life to be my garnish. To honor it, I decided to use my favorite cut from the animal, the pork belly, and serve it 2 different ways.

Finally, my piece de resistance is a super serious and complicated molecular gastronomy “foam.” It is sure to blow your mind.


Roasted Pork Belly & Pan-fried Bacon Garnish

Beer Cheese Soup, Thyme Flowers & White Truffle Oil Drizzle

Beer Foam

The Pig's Beer Cheese Soup

For the Beer Cheese Soup:
Safflower oil
12 oz carrot - diced
12 oz white onion - diced
12 oz celery - diced
2 leeks (white & light green parts only) - chopped
3 cups organic homemade beef stock
2 cups Pabst Blue Ribbon

5 cups Wisconsin Aged-Cheddar cheese
2 1/2 cups Black Truffle Sheep's Milk cheese
1 tbs Worcestershire sauce
1 1/2 tsp dry mustard
pinch of cayenne pepper
Sea salt

Note:  Please be very careful with how much salt you add to the soup.  Remember that the pork belly garnish will add saltiness and flavor to the final product.

In a stockpot, heat the safflower oil over medium heat.  Add the onions, carrots, celery.  Cook for 10 minutes.  Add the leeks, cayenne, Worcestershire sauce, dry mustard.  Cook for 12 minutes.  Add the beef broth and beer.  Lightly season with sea salt. Simmer for 30 minutes.  Puree the soup using an immersion blender.

Off the heat, slowly blend in the cheeses.  Return to the heat.  Simmer for 10 minutes.

For the pork belly:
3 lbs pork belly - skinless
1/4 cup sea salt
1/4 cup cane sugar
1 tbs smoked pimenton
1 tbs curry powder

In a bowl. thoroughly mix the spices.  Rub the spice mix into the pork belly both sides.  Put into a covered container.  Refrigerate overnight.

Preheat the oven to 450 F.  Put the pork belly in an ovenproof dish - (skin-side up).  Roast for 30 minutes.  Remove from oven and baste with rendered fat.  Roast for 30 minutes.

Turn the heat down to 250 F.  Roast for 65 minutes.

Pork belly should be quite tender but not falling apart.

For the Beer Foam:
Pour yourself a nice ice cold Pabst Blue Ribbon.  Then quickly spoon some of the foam over the soup.  Voila.

Here's to hoping that my soup will not lead you to have an unfortunate bathroom explosion and colon cleanse.

That's it for now...till we exchange a few words again...Peace!


  1. I like the addition of beer foam on the soup... you should make Veronica ( Recipe Rhapsodys) Buttery Beer Bread with this... it's incredible, and easy..

  2. Ey Lazaro! Love this soup! x gloria (have a nice day)

  3. Pork belly with smoked pimento and curry...that sounds freaking good!

  4. these flavors really come togther love the presentation its just wonderful

  5. After carefully studying all the components, I have to say this soup sounds amazing! I love the pork belly in it! And you have to tell me the brand of the Black Truffle Sheep's Milk cheese! LOL about the super complicated molecular gastronomy beer foam, but it does sound awesome :) Oh, by the way, beer of course was only the second main ingredient in the diet of ancient Egyptians (after bread). I forgot about that.

  6. Gotta love sibling love ;-)
    And um...too much info Mohawk! I'm sure your soup won't leave me running to the washroom whilst unbuckling my belt, but it will start me off running for the nearest spoon. And to be honest, I don't eat pork, so the spoon is for hubby. I know I'd earn some brownie points with this dish. As always, great combo of ingredients, Lazaro.

  7. I have yet to try a beer based soup...Maybe because the molecular gastronomy “foam" is out of my league completely,lol :)Funny stuff!
    This is quite a the cheese choices and smoked paprika.

  8. Well, this is unique! About anything with beer and pork works for me and I'd certainly like to try this!

  9. I am not a cheezee person..It's a combustible for me...but I really like the pork belly addition. I must say I do look forward to your posts. You are so talented and so very funny.

  10. Laz, you were scaring me there for a second with the foam thang and then when I found out it was the beer, I laughed out loud! I am loving your sibling rivalry! Funny how brothers are always busting each other's chops. I think YOUR cheese soup would be the only cheese soup I would ever try, it is not something that sounds appealing to me but yes, me likey the little piggy two times in the bottom of the bowl!

  11. Wow, this sounds sinfully good. If I made this, I am not sure I could share with my husband.

  12. This soup is awesome. I love how you used PBR and put the foam on top! Really great idea. Beer + pig + cheese = perfect.

  13. YOWSERS! Thank you for the HEADS UP on the potential risks of encountering a mediocre version of this soup! IT LOOKS GREAT LAZ! This is the time for some belly nurturing soups! ENJOY THE WEEKEND and eat well, Anita

  14. Whoa!!! I agree with LeQuan - information overload ROFL

    I love this soup, and it's not just because I love cheese, or soup, or beer. You've worked your usual magic again, my friend! Agreed - pork belly rules! Love the flavors and the finishing touch of beer foam is perfect!!

    Beautiful presentation, as always...

  15. Love the Pork's belly with pan fried bacon garnish...and the soup sounds delicious with the beer foam...mmmm with the beer and pork's belly and cheese...awesome ! :) Thanks for sharing these awesomeness :)

  16. OMG - the intro and the ending have me gagging. YUCK!
    I killed myself laughing at the beer foam. Hilarious - send your post to Thomas Keller or Heston Blumenthal. Absolute hilarity!
    in all honesty - one would have to have tasted this soup somewhere and crave it to go to that kind of work to make it. I wouldn't even begin to start! I have no confidence in my imagination regarding the flavour profile. I have no frame of reference for anything like it. However, I admire your brother's tenacity and your evident unending support for his culinary skills!
    Valerie (no bathroom jokes here):)

  17. There's a local restaurant where I live that I go to solely for their beer-cheese soup. If it's possible, yours looks even better. Really amazing stuff, Lazaro. And I love how you honored the animal not only by using the meat in two different ways, but also by putting its name in the title.

    The beer foam idea is brilliant!

  18. Personally no pork garnish for me, but the beer soup is intriguing! :-)

  19. I think your blog is becoming even more entertaining, if that's possible. Beautiful presentation of your very creative soup recipe, I'm not a huge love of pork but I can appreciate a beautifully composed and balanced dish, all the best Lazaro:)

  20. Cheddar and truffle? I love both, but never thought about them together- I'm going to have to try this the next time I get a gluten-free beer... and the beer foam...very funny!!

  21. Oh oh. I don't know, Lazaro. I was in Spain and had some cheese soup for lunch and then went to watch the running of the bulls. It turned out they were not the only ones running. It was SOOOOOOO embarrassing!

  22. I love the truffle cheese in this! Love the soup with the pork and as 5 Star said all the components are perfect! Now I want a bowl...

  23. this is really a great thing to do about cheese and pigs


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