This recipe is courtesy of Chef Anthony of Home Chef School. Check out my post about the cooking class where I made (and ate!) this! Believe me when I say that this soup is sssosososoooo delicious – the beer and cheese balance each other perfectly, creating a rich, comforting soup.

Beer and cheddar soup with Kielbasa

Serves six to eight

Ingredients:

  • 3 tbsp vegetable oil, divided (not olive oil or it will burn)
  • 1 med yellow onion (chopped)
  • 2 cloves garlic (chopped)
  • 6 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth (make your own!)
  • 12 oz lager beer (we used Kronenbourg)
  • 1/2 cup heavy cream (not milk or any other cream with less that 35% milk fat)
  • 8 oz mild yellow cheddar (grated)
  • 1 lb Kielbasa sausage (cut into pieces)
  • 1 apple (cored/sliced) – optional, for topping
  • Salt and freshly ground pepper to taste

Method:

  1. Heat 2 tbsp oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, eight to ten minutes. Add garlic and cook, stirring constantly, until fragrant, about one minute.
  2. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about four minutes.
  3. Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted.
  4. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender directly in the pot). Season with salt and pepper.
  5. Heat 1 tsp. oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, eight to ten minutes. Transfer to a plate.
  6. Optional: toss apple in remaining 1 tsp. oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.
  7. Divide soup among bowls; top with sausage and apple.
SAMSUNG CSC
My brother loved the soup even though his face says otherwise!
My bowl without sausage because I don't eat pork. It had a great depth of flavour nonetheless!
You can sprinkle some finely chopped parsley for colour too. Here’s my bowl without sausage because I don’t eat pork. It had a great depth of flavour nonetheless!
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