Monday, March 17, 2008

Cheddar & Beer Soup

Corned beer and cabbage may be the number one meal on the Irish-American dinner tables across the nation today, but I have something better in mind. It's hot, and creamy and by the time you finish devoring it, you'll be kissing the blarny stone.

2 medium leeks
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons chopped garlic
1 Bay leaf
1/4 C. unsalted butter
1/3 C. Flour
2 C Whole Milk
1 1/3 C Chicken Stock
12 Oz Ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar grated (4 cups)
4 bacon slices, cooked and crumbled

1.Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes.

2. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

3. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.


Mo said...

Anything that includes the directions "add cheese by handfuls" wins in my book!

Sounds yummerific!

Thanks for having my Entrecard featured in your sidebar today!

Danielle A. said...

I second Mo on this one. "Add cheese by the handfuls" might be the greatest statement in a recipe - except MAYBE "Then add bacon." ;)