• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE

Cheddar and Beer Soup

Cheese. Beer. In soup form. You guessed it – it was a success in my house. I used a lot of great aromatics to start building this soup. Then I added beer, pureed the mixture, and stirred in some sharp cheddar at the end. We tried a number of ways to finish it – green chiles and cilantro, a dollop of sour cream, or some seasoned sourdough croutons. Don’t be afraid to use a really sharp cheddar – it’s a great time for it to shine, and the beer can handle it.

Cheddar and Beer Soup with Sourdough Croutons

Served 4.
Leftover Potential: Refrigerates and freezes well.

2 Tbsp butter
1 onion, diced
2 carrots, peeled, diced
2 stalks celery, diced
2 leeks, thinly sliced
2 cloves garlic
1/3 cup flour
1 bottle Yeungling or pale ale
3 (14 oz) cans chicken broth
1/4 cup canned diced green chiles
3 cups sharp cheddar, shredded
salt and pepper, to taste
pinch cayenne pepper

3 cups diced sourdough
2 Tbsp olive oil
salt and pepper, to taste

1. In a large pot, melt the butter. Add the onions, carrots, celery, leeks, and garlic and saute until the vegetables are tender, about 4-5 minutes.
2. Add the flour, and stir to coat the vegetables. Add the beer. The mixture should look like a thick paste.
3. Add the broth in batches, stirring constantly to ensure everything distributes evenly. Stir in the chiles.
4. Bring the soup to a boil, then reduce heat to medium low. Simmer the soup until great flavor develops and the soup thickens slightly, 30-45 minutes.
5. Toss the sourdough with oil, salt, and pepper. Spread into an even layer on a baking sheet, and toast in a 350 degree oven until golden and crisp, about 5 minutes.
6. Puree the soup in a blender or food processor. Return the soup to the pot and bring it to a simmer. Stir in the cheese, and season well with salt and pepper. Serve with croutons.

Advertisements

3 Responses

  1. Not making this for lunch on Friday is not an option…

  2. This looks great! I have had a beer and cheddar soup at restaurants but never made my own. I will have to give this a try 🙂

  3. […] Sandwich Cookies (the Kitchn) Chewy Homemade Udon Noodles (She Simmers) Cheddar and Beer Soup (The Apartment Kitchen) Cheesy Poofs (How to Cook Like Your Grandmother) Cheesy Tater Tots (Life’s Ambrosia) Chicken […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: