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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