Cheddar Beer Soup with Black Pepper Croutons November 19, 2019 by Jill Foucre Leave a Comment Cheddar Beer Soup with Black Pepper Croutons 2019-11-20 00:32:13 Print Black Pepper Croutons 3 tablespoons olive oil 4 cups rustic bread cubes ½ cup finely shredded Pecorino Romano Salt and pepper Cheddar Beer Soup 3 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 pound red skinned potatoes, peeled and chopped into ½” cubes 1 c beer 4 cups vegetable stock ¼ teaspoon dry mustard Several dashes Tabasco sauce Several dashes of Worcestershire 6 ounces shredded sharp cheddar Salt and pepper Croutons Toss the bread cubes in olive oil and season with salt. Spill the coated cubes on a baking sheet and bake at 400 degrees until golden brown. Remove from heat and immediately toss with cheese and black pepper. Cool until ready to use. Soup Heat the olive oil in a large heavy saucepan over medium high heat. Add the onion and sauté until onions begin to sweat, about five minutes; add the potatoes and continue sautéing another 10 minutes; add garlic and sauté until flavor is released, about 2 minutes. Add the beer and the stock, increase heat to a simmer and cook about 20 minutes until potatoes and vegetables are very soft. Remove from heat and puree the soup in either a blender or use an immersion blender depending on desired consistency. Return the soup to the pot and place over low heat. Add the mustard, Worcestershire and Tabasco. Add the cheese a handful at a time, stirring between each addition (do not bring to a boil). Simmer until the cheese is melted and smooth. Taste and adjust with salt and pepper. Garnish with croutons. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/