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Friday, May 22, 2015

Cheddar Cheese Soup With Ale

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1/2 cup unsalted butter
  • 1 leek, and light green part only
  • 1 carrot, peeled and cut into 1/2-inch dice
  • 1 stalk celery, cut into 1/2-inch dice
  • salt & freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • 4 cups chicken stock or 4 cups prepared broth
  • 12 ounces bass ale or 12 ounces newcastle ale
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1 pinch cayenne pepper
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Recipe

  • 1 clean the leek and slice thinly.
  • 2 in a large saucepan over medium heat, melt the butter.
  • 3 add the leek, carrot and celery and saute until softened, about 10 minutes. season with salt and pepper.
  • 4 stir in the flour and mustard until incorporated and cook for about 1 minute.
  • 5 add the stock and ale and bring to a simmer over high heat.
  • 6 redice the heat to medium an dcook, whisking to break up any lumps of flour, until the mixture is slightly thickened, about 5 minutes.
  • 7 add the cheeses and whisk constantly until nicely melted, 3-5 minutes longer. do not let boil.
  • 8 stir in the cayenne and worcestershire sauce. taste and adjust the seasoning.
  • 9 ladle the soup into warmed bowls, garnish with the parsley, and serve immediately, garnished with additional cheese or garlic toasts.

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