beer and muenster cheese soup
I like this soup on cold days...it makes quite a bit, but you can save and reheat any leftovers.
4 1/2 tablespoons butter, at room temperature
4 1/2 tablespoons flour
3 cups water
1 1/2 heaping tablespoons chicken base (I prefer Better Than Bouillon Brand)
3 cups half-and-half
3 cups milk
2 1/4 cups red beer (like Killian's Irish Red)
1 1/2 pounds high quality muenster cheese, shredded
¼ cup light brown sugar
1 teaspoon hot sauce or to taste
1 teaspoon kosher salt or to taste
Chopped chives, for garnish
In a small bowl, cream the butter and flour to make a paste. Set aside.
In a large, heavy saucepan, bring the water, chicken base, half-and-half, milk and beer to a boil over medium-high heat, stirring often. Slowly whisk in the butter/flour paste and return to a simmer 15 minutes, stirring frequently. (Watch the pot and adjust the heat so the mixture does not boil over.)
Reduce the heat to low and very slowly whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring to make sure the sugar dissolves. Serve hot. Garnished with chopped chives. Serves 8 as a main dish.
To make a Bread Bowl: Choose firm round loaves of bread such as sour dough, French or whole grain the size in which you want to serve the soup (usually about 5 to 6 inches in diameter). With a sharp knife, cut a 3- to 4-inch diameter circle out of the top of each leaving about a 1-inch shell. Pull off the top and set aside. Scoop out the soft inside leaving about an inch of bread around the side and bottom. (Save the scooped out bread to make breadcrumbs or croutons.)
Preheat the oven to 400 degrees. Lightly oil the inside of the "bowl" and place on a baking sheet in the center of the oven 10 to 12 minutes or until the bread is slightly crisp. If you serve the soup in the Bread Bowls you can eat the whole thing by scraping small bits into the soup as you go along. By the time you reach the bottom, that part will be ready to eat.
4 1/2 tablespoons butter, at room temperature
4 1/2 tablespoons flour
3 cups water
1 1/2 heaping tablespoons chicken base (I prefer Better Than Bouillon Brand)
3 cups half-and-half
3 cups milk
2 1/4 cups red beer (like Killian's Irish Red)
1 1/2 pounds high quality muenster cheese, shredded
¼ cup light brown sugar
1 teaspoon hot sauce or to taste
1 teaspoon kosher salt or to taste
Chopped chives, for garnish
In a small bowl, cream the butter and flour to make a paste. Set aside.
In a large, heavy saucepan, bring the water, chicken base, half-and-half, milk and beer to a boil over medium-high heat, stirring often. Slowly whisk in the butter/flour paste and return to a simmer 15 minutes, stirring frequently. (Watch the pot and adjust the heat so the mixture does not boil over.)
Reduce the heat to low and very slowly whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring to make sure the sugar dissolves. Serve hot. Garnished with chopped chives. Serves 8 as a main dish.
To make a Bread Bowl: Choose firm round loaves of bread such as sour dough, French or whole grain the size in which you want to serve the soup (usually about 5 to 6 inches in diameter). With a sharp knife, cut a 3- to 4-inch diameter circle out of the top of each leaving about a 1-inch shell. Pull off the top and set aside. Scoop out the soft inside leaving about an inch of bread around the side and bottom. (Save the scooped out bread to make breadcrumbs or croutons.)
Preheat the oven to 400 degrees. Lightly oil the inside of the "bowl" and place on a baking sheet in the center of the oven 10 to 12 minutes or until the bread is slightly crisp. If you serve the soup in the Bread Bowls you can eat the whole thing by scraping small bits into the soup as you go along. By the time you reach the bottom, that part will be ready to eat.
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