Vermont Cheddar And Ale Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Great hearty soup from a Vermont restaurant from Brattleboro Soup has cheese, potatoes, ale cream Wonderful cold weather soup! Ingredients:
1 garlic bulb, roasted |
1 sweet onion, chopped & carmelized |
1 red pepper, diced 1/4 inch pieces |
1 carrot, peeled and diced 1/4 inch pieces |
2 shallots thinly chopped |
2 qt vegetable stock |
1 pint heavy cream |
2 pounds cheddar, shredded |
22 oz ale |
3 large yukon gold potatoes, diced 1/2 inch pieces |
1/4 pound unsalted butter |
extra virgin olive oil |
Directions:
1. Saute shallots, peppers, and carrots until soft in 2 T olive oil and 1 T butter.
2. Add bottle of beer and simmer 5 minutes.
3. Add carmelized onions, potatoes, stock and remaining butter.
4. Simmer until potatoes are tender, then turn off flame.
5. Add cream, roasted garlic and cheddar slowly with whisk.
6. Puree in blender.
7. Add salt & pepper to taste.
8. Garnish with fresh chives and croutons
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