Not exactly sure where to post this recipe, but here goes. We may just need to add a "Soups" section to the forum.
I finally got to make some soup. The weather around here has been rainy and cold recently. This is a soup I have been making for quite a few years. Originally from T-Butcherblock Restaurant, it was perfect today. Full recipe to follow.
We start off with carrots run through the food processor, followed by some onions.
The onions and carrots are sauted in butter.
[/URL
The next step is to add flour to make an orange roux.
[URL=http://s1034.photobucket.com/user/acwiesemann/media/IMG_8122_zpsb460aaba.jpg.html]
Skipping a few steps ahead (I guess I forgot to take more pictures) we have the finished product, ready for plating.
Here we are, ready to eat! Just add popcorn to your bowel and chow down. CAUTION: Extremely rich. You may only eat one bowel, especially after adding a lot of popcorn while consuming.
Here is the recipe.
Beer Cheese Soup
Recipe By : T-Butcherblock Restaurant
Amount Measure Ingredient
-------- ---------- --------------------------------
1/4 cup chopped onion
2 Tbl grated carrots
3/4 cup butter
1/2 cup flour
1/2 tsp dry mustard
1 dash nutmeg
3/4 tsp salt
1/2 tsp sugar
1/4 cup beer
2 1/2 cup chicken broth
1/2 cup heavy cream
1/2 pound grated cheddar cheese
popcorn
1. Saute onions, grated carrots, and butter.
2. Add flour, dry mustard, nutmeg, salt, and of sugar. Using a whisk, stir and cook 5 minutes.
3. Stir in beer (more if you think the mixture is too dry) and chicken broth. Whisk until smooth.
4. Simmer 15 - 20 minutes.
5. Whisk in heavy cream.
6. Add cheddar cheese and stir until cheese is melted.
7. Serve with popcorn.
I quadrupled the recipe so I could have some leftover. I highly recommend trying this recipe. Changing the beer and/or the cheese will have create another flavor profile. I intend to try a “darker” beer next time. I used Yeungling Lager this time. A sharp cheddar cheese might go nicely with a darker beer.
As Mikey says, “Try it, you might like it!”
Art
