"The belly rules the mind."--Spanish Proverb

Beer and Cheddar Soup Recipe

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This recipe for Beer and Cheddar Soup, by , is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanessa Figus

Category:
Category:

Ingredients:  
Ingredients:  
1 leek (white and light green parts only)
1 yellow onion
4-6 garlic cloves
1/2 stick of butter
1 bay leaf
1/3 cup of flour
1 cup of milk
2 cups of chicken stock
1 bottle/can of beer (light or amber ale depending how strong of beer flavour you want)
few dashes of worcester
1 tsp hot mustard
2 jalapenos (seeds removed)
2 cups of cheddar cheese
*optional* chopped bacon

Directions:
Directions:
Chop leek and onion into smallish pieces Melt butter over medium heat, add onions and leek.Reduce heat to medium low and cook onions and leek for 8-10 minutes, add garlic and seeded jalapeno for the last 2 minutes. (the heat is stored in the seeds and ribs of the jalapeno. Removing this will make the jalapeno more mild). Sprinkle all of the flour over the onions, leek and garlic. cook for 2 minutes (this will turn to a paste). Increase heat to medium high, slowly whisk the beer into the flour mixture. Add chicken stock while continuing to whisk Add bay leaf, worcester, hot mustard & salt and pepper as needed Bring to a boil and then reduce heat to medium low.Cook for 15-20 minutes Add milk and shredded cheddar cheese. Let cool for 5 minutes off of the heat and serve.

Personal Notes:
Personal Notes:
This recipe is a mixture of a couple different recipes with my own twists. I hope you enjoy it

 

 

 

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