Cheddar & Ale Soup
From Whole Foods Market
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 leeks, rinsed and sliced
2 celery stalks, diced
2 small carrots, peeled and diced
1/4 cup flour
4 cups chicken or vegetable stock (heated)
1 cup ale (heated with the stock)
1/2 pounds russet potatoes, peeled and cut into small chunks
1 cup whole milk or half-and-half
1/2 pound medium white cheddar cheese, grated
salt and pepper to taste
Heat butter and oil in a heavy soup pot until melted. Add the onions, leeks, celery, and carrots. Cook, stirring, until soft. Add the flour and stir with a wooden spoon for two to three minutes. Whisk in the heated stock and a beer, little by little, to avoid lumps. Whisk them out with a wire whip if necessary. Add the potatoes and bring the soup to a boil. Simmer until the potatoes are tender, about 30 minutes.
Cool the soup slightly and blend until smooth. Return to the pot. Heat over low flame while stirring in milk or half-and-half and cheese. Heat until the cheese melts, season with salt and pepper, and serve immediately.
Serves 4 -- 6
I've never made this... just found the recipe today next to the white Irish cheddar... which I love... when I was at Whole Foods, but I'm guessing I will be adding a little cayenne pepper or Tabasco to spice things up a bit and enhance the flavor.
I'll let you know how it is.
From Whole Foods Market
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 leeks, rinsed and sliced
2 celery stalks, diced
2 small carrots, peeled and diced
1/4 cup flour
4 cups chicken or vegetable stock (heated)
1 cup ale (heated with the stock)
1/2 pounds russet potatoes, peeled and cut into small chunks
1 cup whole milk or half-and-half
1/2 pound medium white cheddar cheese, grated
salt and pepper to taste
Heat butter and oil in a heavy soup pot until melted. Add the onions, leeks, celery, and carrots. Cook, stirring, until soft. Add the flour and stir with a wooden spoon for two to three minutes. Whisk in the heated stock and a beer, little by little, to avoid lumps. Whisk them out with a wire whip if necessary. Add the potatoes and bring the soup to a boil. Simmer until the potatoes are tender, about 30 minutes.
Cool the soup slightly and blend until smooth. Return to the pot. Heat over low flame while stirring in milk or half-and-half and cheese. Heat until the cheese melts, season with salt and pepper, and serve immediately.
Serves 4 -- 6
I've never made this... just found the recipe today next to the white Irish cheddar... which I love... when I was at Whole Foods, but I'm guessing I will be adding a little cayenne pepper or Tabasco to spice things up a bit and enhance the flavor.
I'll let you know how it is.