Smoked Cheddar and Ale Soup
This recipe was in the Kansas City Star last spring. It is from Barley's Brewhouse. When Kendra made it, she substituted two cans of chicken broth for the chicken flavor base and hot water. This would be really good in a bread bowl.
Makes about 1 Gallon
7 Tbs. Butter
1 Tsp. Minced Garlic
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Yellow Onion
1/4 Cup Chopped Bacon
1 Tsp. Cayenne Pepper
1 Tbs. Hot Pepper Sauce
1 Tbs. Worcestershire Sauce
1 Tsp. Paprika
1 Tsp. Thyme Leaves
6 1/2 Ounces Ale
3 Tbs. Chicken Flavor Base
4 Cups Hot Water
1 1/4 Qts. (5 Cups) Heavy Whipping Cream
10 Tbs. Corn Starch
2 1/4 Cups Cold Water
1 Lb. Smoked Sharp Cheddar Cheese, Grated
Chopped Green Onions, For Garnish
Melt butter in stockpot over medium heat. Add garlic, bell pepper, onion and bacon and saut? until vegetables are tender. Add cayenne, hot pepper sauce, Worcestershire sauce, paprika and thyme; cook, stirring 10 seconds. Pour in beer, stir, heat to boiling and boil 3 minutes.
Combine chicken flavor base and four cups hot water; blend until dissolved. Stir chicken base mixture into stock pot; heat to boiling. Stir in cream and heat to boiling.
Combine cornstarch and 2 1/4 cups cold water, stirring until cornstarch is completely dissolved. Blend cornstarch mixture into stock pot, cooking, and stirring until mixture is thickened and smooth. Reduce heat to low; whisk in cheese, stirring until cheese is melted and incorporated into the soup.
Serve immediately, or for better flavor, cover, refrigerate overnight, then reheat until steaming hot. Garnish each serving with chopped green onions.
Got a good recipe that uses beer, mead or wine? Post it here.
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