VERMONT CHEDDAR AND ALE SOUP
Provided by Food Network
Yield 4 pints
Number Of Ingredients 19
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.
MINNESOTA CHEDDAR ALE SOUP
When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!
Provided by Cook4_6
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, melt butter over medium heat.
- Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
- Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
- Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
- Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
- Discard bay leave.
- Spoon into bowls and garnish with crushed pretzels.
Nutrition Facts : Calories 880.2, Fat 64.7, SaturatedFat 40.1, Cholesterol 212.6, Sodium 1528.5, Carbohydrate 46.2, Fiber 2.3, Sugar 5.1, Protein 27.1
VERMONT CHEDDAR PIE
Make and share this Vermont Cheddar Pie recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Grease a glass pie plate.
- Combine potatoes and ¼ cup onions, press into pie plate as crust.
- Sprinkle with lemon/herb seasoning and garlic powder.
- Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese.
- Combine eggs, milk, and pour carefully over cheeses.
- Garnish pie: make a small circle of ¼ cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle.
- Bake at 350F for 1 hour.
Nutrition Facts : Calories 158, Fat 8.2, SaturatedFat 4.8, Cholesterol 85.7, Sodium 243.1, Carbohydrate 12.1, Fiber 1.4, Sugar 2.5, Protein 9.1
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