Robert Quarry’s Beer and Cheese Soup

I should have loved this.  Beer.  Cheese.  Soup.  Three things I love.  Also bacon.  Alas, it was not the beer and cheese soup that was in my mind’s eye.  It was very weird.

I think I made it look pretty good for the photo though….


The truly odd thing about it was the ball of butter and flour that Robert suggested using to thicken the soup.  It was pretty impossible to get that flour ball to dissolve, so even with a lot of stirring, and a few whizzes with my stick blender, there were still little GLOBULES of floury butter popping up in the soup.  The butter ball also attracted bits of bacon to itself so it looked like something out of ERASERHEAD as it popped to the surface as I stirred.


I wish I’d taken a photo of that flour and butter ball with bits of bacon stuck to it.  It’s something I don’t think I’ll ever see again in my lifetime.  Oh the horror!


Usually if a dish is a FAIL, I don’t post up the offending recipe.  But who knows, you might fancy having a go at this?  But be prepared for GLOBULES…


8 Responses to Robert Quarry’s Beer and Cheese Soup

  1. Greg 6 Jun, 2017 at 11:58 am #

    A perfectly good waste of what I’m sure was a lovely Hammerton beer! Sad. The proportions are even strange on that “butter ball”…if he had directed you to make a roux with a 50/50 mix, that would make more sense… Oh well, win some loose some…I bet Hammerton Brewery has more beer! 🙂

  2. Jenny 6 Jun, 2017 at 1:26 pm #

    ALWAYS more beer at the Hammerton Brewery but you are right, it was a waste of good beer, I should just have drunk it!

  3. Helen Coniam 6 Jun, 2017 at 4:31 pm #

    It does look good! I will, however, bow to your judgement.

    • Jenny 7 Jun, 2017 at 8:27 am #

      Ha ha! The leftovers didn’t even make it into the “frozen archives” – down the sink with it…

  4. Mim McDonald (@crinolinerobot) 7 Jun, 2017 at 1:42 pm #

    When I read ‘butter and flour’ I imagined buerre manie, not a cooked butterball. How very odd. Why not just make a very thin roux-based sauce and add beer and cheese to that?

    I’d still try this soup…

    • Jenny 8 Jun, 2017 at 6:41 am #

      Mim – you are a brave woman – haha! A cooked butterball is exactly the name for it – shivers!

  5. Anji 7 Jun, 2017 at 9:55 pm #

    Actually, that’s called a beurre manié! It’s an old classical French cooking technique to thicken soups and stews. I’ve never seen a beer-cheese soup recipe call for that, though – just roux at the beginning. No wonder it didn’t work! Not your fault, but Robert Quarry’s, alas.

  6. Jenny 8 Jun, 2017 at 6:45 am #

    Thanks for your support Anji! I was very disappointed with my soup but still kind of fascinated by the bouncing butterball that kept popping to the top as I stirred. This is the only beer and cheese soup I have ever tried – I shall seek out another recipe and give it another go… Lovely to know that there is a proper French term for this technique though. I shall throw that around in the kitchen at some point in a bid to impress…

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