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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leftover beer and leftover cheddar, made for a tasty different soup- can't remember where I got this one though The combinations are quite good together! Ingredients:
1 stick butter or margarine |
1 large onion diced |
1 medium green bell pepper diced |
1 large bay leaf |
1 whole clove |
1/2 cup flour |
3/4 cup beer or ale |
4 cups chicken stock |
1 cup heavy cream |
salt and pepper to taste |
1 block, 8 oz cheddar cheese, grated |
Directions:
1. In a stock pot melt butter or margarine and saute onions and peppers with bay leaf and clove until vegetables are soft.
2. Add flour and cook and stir for several minutes .
3. Mixture will form a paste.
4. Gradually add liquids and cook and stir constantly until mixture comes to a boil and thickens; then simmer about 10 minutes.
5. Season with salt and pepper.
6. Serve soup hot and sprinkle with the grated cheddar.
7. Serves 6 to 8.
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