Aside

hair of the dog sunday lunch: cheddar leek and shiner bock soup

8 Jan

hair of the dog sunday lunch: cheddar leek and ale soup

warning: this is not healthy, this is not low fat, this is not low calorie. this. is. delicious.

well the quote unquote dog that bit me last night was a fantastical concoction of bourbon, beer and ginger ale (yes all in the same glass). i wasn’t willing to consume the hair of that dog this morning. so instead, i decided to make an excessively rich, comforting and cheeeeesy shiner bock soup.

this soup is SO easy and it only takes about 25-45 mins total (depending on how temperamental your soup is being in regard to thickening)

LEGOOOO:

for 4-6 servings (depending on how much you stuff your face):

3 cups of chicken or vegetable broth, low sodium

1-2 cups of heavy cream-your prerogative

approx 3 cups of sharp cheddar cheese. i actually used 1.5 c of regular shredded cheddar, 3/4 c of aged sharp cheddar and 1/2 c of applewood smoked yellow cheddar. i REALLY reccomend using at least a little smoked cheddar because it adds a meatiness and a huge depth of flavor to the soup.

1 bottle of your fav beer, i don’t reccomend using an ipa or a blonde. and certainly don’t use a beer you wouldn’t drink-no  keystone light soup please. I used Shiner Bock because its a great beer, because I’m in Austin and because it was in my fridge already from last night.

3 leeks, white part sliced into 1/4″ slices/rings

2 garlic cloves, minced

2 T of butter

3 T of flour

1 bay leaf

pretzel bread or dark rye bread for croutons/dippage

how the magic happens:

in a large soup pot over medium heat, melt the 3 T butter. add in the leeks and let cook about 5  minutes, letting them sweat and soften up.

add in the flour and stir until a roux forms. add in the garlic and cook for another 2 minutes until fragrant.

pour in the beer. stir and let cook about 5 mins. pour in the broth and bay leaf. bring to a boil then reduce to a simmer, covered, for about 20 minutes. it should thicken up thanks to the roux.

pour in the heavy cream slowly and stir slowly.

slowly add the cheeses, stirring constantly until the soup has turned yellow in color and all the cheese is melted. remove the bay leaf and let cook another few minutes until it’s thickened. it should be cheesy enough that you see melty strings of cheese if you lift the spoon out of the pot-if you don’t..add some more cheeese. also, it should be thick like a cream soup is..if for some reason its not thickening after 5-10 minutes of cooking after the cheese has been added you can add a little more flour but you probably won’t need to plus, i like to avoid the flour later in the cooking process as it can make things lumpy.

so once the soup is thickened, take a quick taste and add salt and pepper as needed.  ladle some into a bowl garnished with croutons and some of the smoked cheddar! ITS THAT EASY!

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