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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another great recipe from the Neiman Marcus Taste Cookbook. Tastes great topped with crispy croutons. I make with Bass ale, as this was suggested in the cookbook. Ingredients:
4 tablespoons unsalted butter |
1 large onion, finely diced |
2 garlic cloves, crushed |
4 cups half-and-half |
1 lb sharp yellow cheddar cheese, grated |
1 lb gruyere, grated |
2 cups dark beer |
1 cup heavy cream |
salt (to taste) |
pepper (to taste) |
1 dash tabasco sauce |
1 dash worcestershire sauce |
Directions:
1. Melt 2 tbsp butter in a large saucepan over medium high heat. Add the onion and garlic and saute for 3 minutes. Add the half and half and bring to a boil. Reduce heat to low nd simmer 5 minutes.
2. Add both cheeses and whisk until thoroughly melted. Remove pan from heat and transfer to a blender in batches. Blend to a creamy consistency.
3. Transfer soup to clean saucepan over low heat. Gradually stir in ale and cream. Bring to a simmer. Season to taste with salt and pepper. Add in dash of tobasco and worcestershire.
4. Ladle into serving bowls.
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