Ingredients: |
Ingredients: 1/4 c canola oil
4-to-6 shallots, thinly sliced
2-to-3 large Yukon Gold potatoes
1 yellow onion
2 ribs celery
2 carrots, peeled
4 T unsalted butter
1 clove garlic, minced
1/3 c all-purpose flour
1 tsp sea salt
1/2 tsp paprika
1/8 tsp cayenne pepper
2 c whole milk
1/2 c heavy cream
1-1/2 c low-sodium chicken broth
12-oz bottle of ale (preferably brown, such as Lazy Magnolia Southern Pecan)
1 T Worcestershire sauce
1 tsp dry mustard
1 lb cheddar cheese, shredded
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Directions: |
Directions:In a frying pan, heat canola oil over medium-high heat. Add shallots; cook until golden and crisp, turning once. Use a slotted spoon to transfer to bowl and set aside. Peel and cut the potatoes into half-inch cubes. Chop onion, celery and carrots. Melt butter in saucepan over medium-high heat. Add the potatoes, onion, celery, carrots and garlic; reduce heat to medium-low. Cook until the onion, celery and carrots have softened and the potatoes are almost tender, 7 to 10 minutes. Be sure to stir occasionally but not constantly. Sprinkle with flour, salt, paprika and cayenne and stir until the flour is lightly browned. Slowly add the milk, scraping up the bits from bottom of pan.
Whisk in the cream, broth, ale, Worcestershire sauce and mustard, whisking constantly. Raise heat to medium and continue to cook to allow the flavors to blend, about 5 minutes.Be careful not to let the mixture boil. Stir occasionally but not constantly. Add cheese; stir until the cheese has just melted, about 2 to 3 minutes. Remove from the heat and puree with an immersion blender, or in batches, using a regular blender. Reheat just until steaming. Ladle into warmed bowls and garnish with crisped shallots.
I adapted this recipe from Baby Doe's. |
This recipe for HOPPY CHEESE SOUP is from