INGREDIENTS
2 sticks butter
2 cups flour
½ cup olive oil
1½ cups diced carrot
1½ cups diced celery
1½ cups diced onion
3 Tbsp. minced garlic
2 cups Schlafly APA
5 cups vegetable stock
1 Tbsp. salt
2 tsp. ground white pepper
½ tsp. nutmeg
½ tsp. cayenne pepper
1 bay leaf
¾ lb. sharp white Cheddar cheese, shredded
3 cups heavy cream
PREPARATION
• In a large pan, make a roux: Melt the butter and then add in the flour. Stirring constantly, cook over medium-low heat until the roux smells slightly nutty. Set aside.
• Place the olive oil, carrots, celery, onions and garlic in a stockpot and cook, stirring frequently, over medium heat until the onion is translucent and the vegetables are soft. Do not brown.
• Add the beer, vegetable stock and all spices and simmer for 15 minutes.
• Add the roux in small amounts until the mixture coats the back of the spoon, stirring well after each addition. (You might not use all the roux. If you prefer a thicker soup, add more roux, but remember that the cheese will also thicken the soup.)
• Add the shredded cheese a little at a time, stirring after each addition until completely melted.
• Add the heavy cream, remove from the heat and stir well.
• Serve warm.
This article appears in Oct 1-31, 2010.