The following recipe is one that one would find in a micro brewery. I am sure you would enjoy such a soup with a Pilsner beer or whatever beer you enjoy. Anyway, I do believe you would enjoy this cheesy and tangey soup. Please try it and let me know how much you like it.
INGREDIENTS:
1/2 cup virgin olive oil
4 medium carrots peeled and minced
4 stalks of celery minced
3 medium onions peeled and sliced
1 stick of butter
3/4 cup flour
1 tab chicken base
1 tsp dry mustard
1 tab of hot sauce
1 tsp paprika
1 qt milk
1 12 oz light beer
3 cups shreded cheddar cheese
DIRECTIONS:
1. pour olive oil and butter into a lg fry pan
over medium heat until both are incorporated
2. add onions, carrots, celery and saute about 30
minutes and the onions are slightly brown
3. stir in beer until well incorporated
4. mix soup base, paprika, dry mustard, and add
to fry pan and stir in until well incorporated
5. slowly add milk, until well incorporated
6. mix the flour with the cheese and slowly add
to fry pan until smooth and well incorporated
7. add the tsp of hot sauce and stir in well
7. adjust soup for thickness and taste
INGREDIENTS:
1/2 cup virgin olive oil
4 medium carrots peeled and minced
4 stalks of celery minced
3 medium onions peeled and sliced
1 stick of butter
3/4 cup flour
1 tab chicken base
1 tsp dry mustard
1 tab of hot sauce
1 tsp paprika
1 qt milk
1 12 oz light beer
3 cups shreded cheddar cheese
DIRECTIONS:
1. pour olive oil and butter into a lg fry pan
over medium heat until both are incorporated
2. add onions, carrots, celery and saute about 30
minutes and the onions are slightly brown
3. stir in beer until well incorporated
4. mix soup base, paprika, dry mustard, and add
to fry pan and stir in until well incorporated
5. slowly add milk, until well incorporated
6. mix the flour with the cheese and slowly add
to fry pan until smooth and well incorporated
7. add the tsp of hot sauce and stir in well
7. adjust soup for thickness and taste
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