CHEDDAR, BEER, AND KIELBASA SOUP
Make and share this Cheddar, Beer, and Kielbasa Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium heat.
- Add sausage and saute until lightly browned, 3-4 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add butter to the pot and heat until melted.
- Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
- Add garlic and saute for 1 minute.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
- Decrease heat and simmer, stirring occasionally, for 30 minutes.
- Discard thyme sprigs.
- Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
- Do not let boil.
- Add reserved sausage.
- Remove from heat, taste and adjust seasoning with salt and pepper.
- Ladle into heated bowls and garnish with parsley and croutons (if desired).
Nutrition Facts : Calories 426.3, Fat 31, SaturatedFat 10.6, Cholesterol 64.8, Sodium 916.8, Carbohydrate 18, Fiber 0.9, Sugar 5.3, Protein 14.7
BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
- Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
- Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
- Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.
CHEDDAR BEER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- 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. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
- 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.
HORSERADISH CHEDDAR BEER SOUP
This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution.
Provided by ninja
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
- Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
- Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
- Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.
Nutrition Facts : Calories 312.4, Fat 19.4, SaturatedFat 9.7, Cholesterol 44.5, Sodium 1008, Carbohydrate 16.7, Fiber 1.6, Sugar 2.3, Protein 12.7
CHEDDAR BEER SOUP
Make and share this Cheddar Beer Soup recipe from Food.com.
Provided by seesko
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery until soft and transparent.
- Saute the diced carrots until tender but still a little crisp.
- Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
- Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
- Add Tabasco, dry mustard, and Worcestershire sauce.
- Bring to a simmer.
- Add beer; heat through and serve.
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