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For printable copy of this recipe click HERE
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Cheddar Ale Soup
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- 1 garlic bulb, roasted
- 1 sweet onion, chopped & caramelized
- 1 red pepper, diced 1/4 inch pieces
- 1 green pepper, diced 1/4 inch pieces
- 1 carrot, peeled and diced 1/4 inch pieces
- 2 shallots thinly chopped
- 2 qt vegetable stock
- 1 pint heavy cream
- 2 pounds, Grafton Premium Cheddar (shredded)
- 1 22 oz McNeill's Firehouse Ale (or other amber beer)
- 3 large potatoes, diced 1/2 inch pieces
- 1/4 pound unsalted butter
- Extra virgin olive oil
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Sauté shallots, peppers, carrots until soft in 2 T olive oil and 1 T butter. Add bottle of beer and simmer 5 minutes. Add caramelized onions, potatoes, stock and remaining butter. Simmer until potatoes are tender. Then turn off flame. Add cream, roasted garlic and cheddar slowly with whisk. Puree in blender. Add salt & pepper to taste. Garnish with fresh chives and croûtons |
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