Brown Onion Ale And Cheddar Cheese Soup Recipes

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

Steps:

• In a large saucepan, heat butter over medium-high heat.
• Add bacon and sauté for 1 minute.
• Add onion; sauté for 2 minutes or until tender.
• Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
• Add stock and ale; increase heat to high and bring to a boil.
• Add potatoes; return to a boil.
• Reduce heat and simmer for 20 minutes or until potatoes are tender.
• Transfer soup in batched to the food processor and process until smooth.
• Add cheese and stir until melted.
• Stir in cream, salt and pepper.
• Taste and adjust seasonings.
• Note: Do not boil this soup again or it will curdle.

Steps:

• In a large pot saute butter and onion together until onion is soft and translucent. Add flour and stir until all flour is absorbed by butter. Slowly add milk 1/2 cup at a time, mixing well between each addition. Mixture will first get VERY thick then thin out during this process. DO NOT ADD ALL THE MILK AT ONCE! Once all milk has been added, add mustard, salt, thyme, pepper and chicken broth. Bring mixture to a boil. Cook for 10 minutes or until thickened. Add cheese and stir until cheese is melted. Top with additional cheese, paprika or green onions.

Steps:

• Melt the butter in pan and add the diced onions.
• Cook until brown.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup is hot and thickened, add cheese and stir until it's all combined.
• Season with salt, pepper, paprika and serve.