O Canada in a bottle… er, bowl

1 Mar

This is the hoarded recipe equivalent of a time machine. We will spice up the croutons with cayenne, smoked paprika or even steak grill seasoning. Sweet potatoes or butternut squash may add some vitamins and boost the flavour, but we’re thinking this will be pretty damn good on its own.

UPDATE: Michael Smith version at bottom. Below that, an America’s Test Kitchen version of Winsconsin cheddar beer soup.

And. Also! Beer-cap croutons. How cute!

 

BEER & CHEDDAR SOUP WITH BEER-CAP CROUTONS

beer cap croutons

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup grated old cheddar cheese
2/3 cup whipping cream

Soup

2 tbsp butter
1 onion, finely chopped
1 leek, thinly sliced
1 celery stalk, thinly sliced
1 carrot, sliced and thinly sliced
2 10 oz bottles of beer (We want to use Steigl)
1 large potato, peeled and cut into 1/2 inch pieces
1 garlic clove
1/2 tsp dried rosemary
1/2 tsp leaf thyme
1 bay leaf
3 cups chicken stock or 1 can undiluted chix broth with 1 1/2 cup water
1/2 lb grated old cheddar cheese
1/2 cup whipping cream
salt and pepper

TO PREPARE CROUTONS, preheat oven to 435 f . lightly grease a baking sheet, then line with parchment paper. Measure flour, bp, salt into a medium sized bowl. Stir with a fork until well combined. Then stir in cheese and cream until well mixed.

Gather dough into a ball. Place on lightly floured board and knead about six or eight times. Roll dough about 1/8 inch thick. Cut out tiny croutons with beer cap. Bake for 10 to 12 or until golden.

TO PREPARE SOUP, melt butter in a wide saucepan over medium low heat. Add onion, leek, carrot, celery. cook uncovered for 15 to 20 minutes, stirring occassionally until onion begins to brown. Stir in beer.

Add potato, garlic, seasonings, and chicken stock. Increase heat to high and bring to a boil.  Reduce heat and simmer gently uncovered until potato is soft, about 15 minutes. Remove bay leaf.

Strain soup into a large bowl. Place strained vegetables and 1/2 cup liquid in food processor. Return pureed mixture and strained liquid to saucepan.  Add cheese and whisk over lowe heat utnil melted. Add cream and salt and pepper.

Serve soup hot topped with beer-cap croutons. Flavour will improve overnight.

_______________________________
Michael Smith’s Cheddar & Ale Soup

1/2 cup butter (or half butter, half olive or canola oil)
1 large or 2 small onions, peeled and diced
2 celery stalks, diced
1 carrot, peeled and diced
1/4 cup flour
1 bottle dark beer
1 1/2 cups chicken stock
1 cup heavy 35% cream (or 18% coffee cream, or half & half)
2 cups grated old cheddar (or aged Gouda!)
sea salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

In a medium pot, heat the butter over medium-high heat and sauté the onions until starting to turn golden. Add the celery and carrot and continue to sauté for a few minutes more. Shake the flour overtop and stir to coat the veggies. Add the beer, stock and cream and simmer until the soup has thickened, about five minutes more. Add the grated cheddar, salt and pepper and Worcestershire sauce and stir until smooth. Serves 4-6.

_______________________________________
Wisconsin Cheddar Beer Soup
You will need one 4-ounce chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 minutes to make shredding easier. As for beer, we like Miller High Life for its hoppy character and balanced flavor.

4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
⅓ cup all-purpose flour
1¾ cups low-sodium chicken broth
1 (12-ounce) beer (see note)
2 cups whole or low-fat milk
3 cups shredded sharp cheddar cheese
1 cup shredded American cheese (see note)
2 teaspoons cornstarch
Salt and pepper

Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.
Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in two batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: