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Soup: Tomato & Potato Cheddar Soup w/Beer

Source of Recipe

From “Soup & Bread, A Country Inn Cookbook,” by Crescent Dragonwagon


List of Ingredients

Cooking spray

2 cups beer or ale

5 or 6 large all-purpose potatoes, scrubbed and sliced

1/4-inch thick

4 cups, approximately, any

well-flavored chicken or

vegetable stock, or just plain spring water

3 bay leaves

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

4 tablespoons (1/2 stick) butter or mild vegetable oil

1 large onion, chopped

1 rib celery with leaves, chopped

1 medium carrot, scrubbed or peeled and sliced

5 cloves garlic, peeled and put through a garlic press or finely chopped

5 ripe tomatoes, coarsely chopped, or one (15-ounce) can whole tomatoes with their juice, coarsely chopped

1 tablespoon tamari/shoyu soy sauce or to taste

2 teaspoons Pickapeppa or Worcestershire sauce

2 tablespoons all-purpose flour

1 cup heavy (whipping) cream or evaporated skim milk (this is 1/2 of a pint carton)

Tabasco or similar hot pepper sauce to taste

1/2 teaspoon dry mustard of cream

12 ounces extra-sharp cheddar cheese, shredded

Salt and freshly ground black pepper to taste

Finely chopped fresh parsley for garnish




Recipe

1. Spray a large heavy pot with cooking spray and in it pour the beer. Add the potatoes and enough stock or spring water to cover. Add the bay leaves, basil and oregano. Bring to a boil, then turn down the heat to medium-low and let simmer, covered, until the potatoes are tender, about 30 minutes.

2. Meanwhile, in a 10-inch skillet melt the butter over medium heat. Add the onion and sauté until it starts to soften, about three minutes. Add the celery, carrot and garlic; sauté five minutes more. Stir in the tomatoes, and soy and Pickapeppa or Worcestershire sauces. Increase the heat to medium-high and cook, stirring frequently, until the liquid evaporates and the mixture is a thick paste, 10-20 minutes. Sprinkle the flour over the mixture; cook, stirring constantly, 1 to 2 minutes. Gradually add the cream, stirring constantly. Continue to cook until smooth and thick. Season with the hot pepper sauce and dry mustard. Remove bay leaves.

3. Stir the cream mixture into the soup pot. Turn down the heat so that the liquid barely simmers and stir in the cheese. Cook, stirring often, until the cheese is melted and the potatoes are falling-apart tender, about 20 minutes. Keep the heat very, very low and stir often, for the soup will want to stick. If possible, let the soup sit a couple of hours before reheating and serving. Season with salt and pepper. Serve hot, garnished with the parsley.

Serves 6 to 8 as an entree.