Emeril's Long Trail Cheddar Ale Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe Emeril did on Emeril Green. He recommends organic everything and the Long Trail brand of ale. Personally, I think it's good no matter what brands I use! Ingredients:
2 tablespoons unsalted butter |
2/3 cup all-purpose flour |
1 large yellow onion, finely diced |
1 red bell pepper, finely diced |
1 teaspoon mustard powder |
1 tablespoon hot sauce |
6 cups water |
9 ounces long trail ale |
4 cups chicken stock |
1 cup parmesan cheese, grated |
1/2 cup monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
Directions:
1. In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
2. Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
3. Slowly whisk in the water, ale and chicken stock and bring to a simmer.
4. Add the Parmesan cheese.
5. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
6. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
7. Turn off heat and let stand for 5 minutes.
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