Cheddar and Ale Soup Recipe 
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Cheddar and Ale Soup

Bring to Boil:

3 cups low-sodium chicken broth
1 cup dark beer
1/2 cup yellow onion, minced
1/2 cup celery, minced
1/2 cup carrot, peeled, grated
2 T. Worcestershire sauce
1 t. Tabasco
1 t. paprika
1 t. dry mustard

In a Small Saucepan, Melt:

6 T. unsalted butter

Add and Cook:

1/2 cup all-purpose flour

Whisk in:

2 cups skim milk, warmed

Stir into Boiling Soup and Simmer:

Roux-thickened milk, above
1 lb. sharp Cheddar cheese, grated
Salt and pepper to taste

For the Garnish—

Saute:

2 cups precooked smoked kielbasa or Polish sausage, diced
2 cups sauerkraut, drained

Off Heat, Add:

1/4 cup chopped fresh parsley

1 In a large stock pot, combine liquids, vegetables, and seasonings. Simmer over medium-high heat 10 min. to extract vegetables’ flavors. Don’t cook them until they turn mushy—it’s nice having some texture in a cheese soup.

2 Make roux in a saucepan by melting butter over medium-low heat, then stirring in flour. Cook 2 minutes, stirring constantly, then whisk in warm milk. Stir and gently simmer another minute to eliminate any “floury” flavor.

3 Increase heat under stock and bring to a boil. Add roux-thickened milk to the stock and whisk vigorously to prevent lumping and scorching. The stock will still be dark, but will continue to get lighter when the cheese is added.

4 Bring the soup to a simmer, then turn off the heat and add the cheese all at once. Again, whisk vigorously until the soup is creamy and smooth. To serve, ladle into bowls and top with sausage garnish.

Makes 8 Cups

AUTHOR: Lori A 



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