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

Method:
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.

2 comments:

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." ;)