Beer Cheese Vegetable Soup
Source of Recipe
Martin Salena, executive chef, Joe Pano's
List of Ingredients
2 1/2 quarts water
1 cup diced potato
1 cup diced celery
1 cup diced onion
1 cup diced carrot
1/2 cup diced leek
2 cups broccoli and cauliflower florets
1 tablespoon chicken base
2 cups whipping cream
1/4 teaspoon finely chopped garlic
1/8 teaspoon white pepper
1/8 teaspoon thyme
1 teaspoon dried parsley
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 cup shredded Monterey jack cheese
1/4 cup shredded cheddar cheese
2 cups beer Recipe
Using at least a 3-quart pot, bring water to a boil. Add all vegetables and boil 30 minutes. Add chicken base, cream and seasonings and return to a boil.
While soup boils make roux: In small saucepan melt butter. Slowly whisk in flour and cook over low heat, whisking constantly about 2 minutes. Mixture should be smooth. Set aside.
Add cheese and beer to boiling mixture then slowly add roux, stirring regular. If desired, a thicker soup can be made by adding additional roux. Return to a boil and cook 3 minutes.
Makes about 10 servings.
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