Hopstreet Bistro Beer Cheese Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Yukon gold potatoes, cubed
1 cup: Chopped yellow onion,
1: Leek, white part only, chopped
1/2 cup: Butter,
1/2 cup: Flour,
4 cup: Chicken stock,
2 cup: Heavy whipping cream,
3/4 cup: Hopstreet Golden Light Ale,
1 1/4 lbs: Grated cheddar cheese,
1 1/2 tsp: Ground white pepper,
Salt, to taste
Chopped parsley, for garnish
Directions:
In a large saucepan, boil potatoes til tender. Drain and set aside.
In a heavy pot or Dutch oven, saute onion and leek in butter til lightly
browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins.
Do not allow flour to brown.
Slowly whisk in the chicken stock. Whisk in the whipping cream and ale.
Cook til thickened. Add the grated cheese all at once. Stir in the drained
potatoes and heat through. Add white pepper and salt to taste. Garnish
bowls of soup with chopped parsley.
Recipe by: Hopstreet Bistro
Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
In a heavy pot or Dutch oven, saute onion and leek in butter til lightly
browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins.
Do not allow flour to brown.
Slowly whisk in the chicken stock. Whisk in the whipping cream and ale.
Cook til thickened. Add the grated cheese all at once. Stir in the drained
potatoes and heat through. Add white pepper and salt to taste. Garnish
bowls of soup with chopped parsley.
Recipe by: Hopstreet Bistro
Posted to KitMailbox Digest by Cairn Rodrigues
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp