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  • Germany_KaseBiersuppe - Cheese and Beer Soup Recipe German Cuisine


  • Germany_KaseBiersuppe - Cheese and Beer Soup Recipe German Cuisine

Back in 1995 when I was an angsty 13 year old, I went on an exchange trip to Bonn in Germany.  I was matched with an older girl of 15 called Cordula on accounts of us both playing piano and I remember being deeply impressed by the "super stylish" pine effect laminate flooring she had throughout her house which hadn't quite yet made it into the UK.

Because my match was older than me, so were the group of German and English girls we hung out with.  One night we spent an entire evening in one of the girls' bedrooms sat cross legged on the floor listening to Seal's kiss from a rose on repeat.  Seriously, how could  keep up with this level of cool?

I had my chance when we stopped for lunch on a group outing.  My German was and still is shocking, but I knew how to say cheese, beer and soup and with full cool points in mind loudly ordered käse biersuppe much to the approving nods of my new friends.  No matter that any trace of alcohol would have evaporated during cooking, I was 13 years old and I had ordered alcohol.

I knew that my cool status was set in stone when on return to England, one of the English girls gifted me a Bon Jovi mixed tape with the lyrics to each track painstakingly written out complete with dodgy doodles of roses and dolphins ...I say mixed tape but it was actually just the Keep The Faith album with the tracks swapped around.

So this recipe is a nod to 13 year old me.  Just as cool now as I was back then, ahem.

Makes Dulcie's List   Makes Cosmin's List


  •  1 onion diced finely
  •  2 cloves garlic crushed
  •  25g butter
  •  Large pinch ground nutmeg
  •  2 tbsp flour
  •  330ml beer (whatever type you fancy
  •  1 litre water
  •  1 bay leaf
  •  200g cheese (German mountain cheese if you can find it, if not use emmental or gouda)
  •  2 egg yolks
  •  150ml sour cream
  •  Salt and pepper to taste
to serve
  •  Croutons
  •  Cheese
  •  Chives


  • Calories | 386
  • Fat | 28g

Serves | 4

Prep Time | 10 minutes

Cooking Time | 20 minutes


  1. In a large heavy based pan, sauté the onion and garlic in the butter over medium heat for 2-3 minutes until lightly golden.
  2. Remove temporarily from the heat.  Season generously with salt, pepper and the nutmeg and then stir in the flour.  Deglaze the pan by slowly pouring in the beer and water stirring as you go.
  3. Add the bay leaf, return to the heat, cover, bring to the boil then simmer for 15 minutes.
  4. Add the cheese and stir until fully melted, then remove from the heat.
  5. In a medium bowl, beat together the egg yolks and sour cream and season with salt and pepper.  Gradually pour a third of the soup in a very slow trickle into the egg/cream mix stirring as you go and then pour the lot back into the soup pan.  This gengle incorporation of the egg and cream will stop it from curdling.
  6. If you don't eat all the soup straight away, be very careful with reheating to avoid any curdling.

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