Ale & Cheddar Squash Soup
Source of Recipe
the web
List of Ingredients
4 T butter
3 leeks, chopped (white only)
2 med onions, chopped
3 cloves garlic, chopped
2 med butternut squash, peeled and chopped
1 pale ale
6 cups chicken stock
10 large basil leaves
1/2 lb sharp cheddar cheese, shredded
Salt and pepper
Recipe
Cook leeks, onions, garlic and squash in hot butter for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Rinse basil leaves, dry then slice finely and set aside. Tie basil stems with string and add to soup. Simmer til squash is soft. Remove basil stems and puree soup. Add remaining ale, most of the cheese and season with salt and pepper. Serve in heated bowls and garnish with cheese and basil leaves.
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