Sdiver
03-05-2007, 16:07
Of course, being from the Midwest, the Cheddar Cheese and Beer soup is a staple of life.
I got this recipe from one of Emeril's books, and just can't seem to get it right. Meaning, I can't get it to what I remember from the MANY places I've had Cheddar Cheese and Beer soup back in Minnesota, Wisconsin and Northern Illinois.
Here's Emeril's recipe:
1/2 pound kielbasa sausage, finely chopped
3 tablespoons olive oil
2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 tablespoons minced garlic
1/2 cup all-purpose flour
6 cups Chicken Stock
2 cups lager beer, preferably amber
1 1/2 teaspoons chopped fresh thyme
3 cups grated Cheddar cheese (12 ounces or 3/4 pound)
Cheesy Popcorn
2 tablespoons minced fresh chives, for garnish
Cook the kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown, 5 to 6 minutes. Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and the beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with the Cheesy Popcorn and minced fresh chives.
Makes 2 quarts, 8 servings
Now, he's got it going straight into bowls topped with spicy popcorn. The only way I've ever eaten it is in Bread bowls, topped with said popcorn. Which is how I do it now.
Do any of my fellow Midwestern Brethren and Sisters have Cheddar Cheese and Beer soup recipes they'd like to share?
:munchin
I got this recipe from one of Emeril's books, and just can't seem to get it right. Meaning, I can't get it to what I remember from the MANY places I've had Cheddar Cheese and Beer soup back in Minnesota, Wisconsin and Northern Illinois.
Here's Emeril's recipe:
1/2 pound kielbasa sausage, finely chopped
3 tablespoons olive oil
2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 tablespoons minced garlic
1/2 cup all-purpose flour
6 cups Chicken Stock
2 cups lager beer, preferably amber
1 1/2 teaspoons chopped fresh thyme
3 cups grated Cheddar cheese (12 ounces or 3/4 pound)
Cheesy Popcorn
2 tablespoons minced fresh chives, for garnish
Cook the kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown, 5 to 6 minutes. Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and the beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with the Cheesy Popcorn and minced fresh chives.
Makes 2 quarts, 8 servings
Now, he's got it going straight into bowls topped with spicy popcorn. The only way I've ever eaten it is in Bread bowls, topped with said popcorn. Which is how I do it now.
Do any of my fellow Midwestern Brethren and Sisters have Cheddar Cheese and Beer soup recipes they'd like to share?
:munchin