fbpx

Cheddar Beer Soup with Black Pepper Croutons

Cheddar Beer Soup with Black Pepper Croutons
Print
Black Pepper Croutons
  1. 3 tablespoons olive oil
  2. 4 cups rustic bread cubes
  3. ½ cup finely shredded Pecorino Romano
  4. Salt and pepper
  5. Cheddar Beer Soup
  6. 3 tablespoons olive oil
  7. 1 medium onion, chopped
  8. 1 clove garlic, minced
  9. 1 pound red skinned potatoes, peeled and chopped into ½” cubes
  10. 1 c beer
  11. 4 cups vegetable stock
  12. ¼ teaspoon dry mustard
  13. Several dashes Tabasco sauce
  14. Several dashes of Worcestershire
  15. 6 ounces shredded sharp cheddar
  16. Salt and pepper
Croutons
  1. 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
  1. 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.
  2. 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/

Talk To Us

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.