Sunday, January 4, 2009
Beer and Cheddar Soup
It is a very cold Saskatchewan afternoon. It was -45 with the wind chill this morning so, what better than a hot soup for lunch. I used Guinness in this recipe but, you could use any number of dark ales instead, Newcastle Brown, Paddock Wood's Black Cat black lager or one of Bushwakkers darker selection.
You could also use a leek or perhaps some sweet peppers in the soup for variety.
900 ml chicken or beef stock
1 large carrot chopped into small pieces
1 stalk of celery chopped
1 medium onion chopped
1 clove garlic chopped
2 medium potatoes cut into small cubes
1 bottle beer
2 good shakes of chilpolte seasoning
1/2 tsp oregano
salt and pepper
3/4 cup coffee cream
2 cups sharp cheddar cheese
Saute the carrot, celery, onion and garlic in a deep pan with some butter. When they begin to soften, be careful not to brown the onion, add the stock, the beer, the potatoes and the seasonings.
Simmer the soup for at least half an hour, just to let all the flavours blend.
Add the cream and stir. (If you think the soup looks too thin, mix up a small portion of flour and water and mix it in but I don't think you will need it)(
Make sure the soup isn't too hot, you don't want it bubbling, and bit by bit add the cheese, stirring constantly. When all the cheese has blended, correct the seasoning and serve with a slice of dried artisan bread floating on top.