Wednesday, November 12, 2008

Beer Cheese Soup!

beer cheese soup

This is a recipe from April 13th, 2007. We made it again recently, and it was just as tasty as before. This beer cheese soup is fantastic with a nice roll or two for dipping.

Cut up about four small potatoes, and start them boiling.

While the potatoes are boiling, sweat some aromatics.

Cut up a stalk of celery and one large, or two small, leeks. Don't forget the leeks.

Start some olive oil (About a tablespoon,) in the bottom of your soup pot. Add the leeks, the celery, and a teaspoon or more of fresh thyme leaves. A pinch of salt will sweat out the water in the aromatics. Cook these over medium-low heat until they have a tiny bit of color on the edges and are soft.

Crack open a beer. Pour a little into the pot, enough to just cover the bottom of the pot, lower heat and then let the leeks, etc simmer in the beer until very soft, 15 minutes.

At this point, (if the potatoes are done,) drain the potatoes, and reserve some of the water. (Two or three cups.)

Turn the heat up to medium, add the drained potatoes to the onions, and some chipotle paste...

What, you don't have chipotle paste? Here's what you do...

Take 1 can of Chipotle in Adobo sauce (available in the ethnic food aisle, in the Mexican food section, it should be about $1.40,) grind the whole can of chipotles and the adobo sauce (open the can and get all the stuff out, I mean,) anyhow, blend that into a paste in a blender or food processor. Put the resulting paste in one of those yogurt containers that you washed out and stuck into the junk drawer. (Yes, I know you do that.) Pour just enough canola oil over it to keep air off the surface. When you want to use some, pour off the oil, and use about a teaspoon to a tablespoon at a time, then pour the oil back on. When you get the paste out, use a CLEAN spoon, and don't touch the oil or the paste in the container at all. This will ensure that this will keep in the fridge as your new super-condiment for about 3 to 4 months. (Mix some with ketchup and dip your soy corn dogs or french fries in it. Killer.)

We now return to soup.

Like I was saying, add a teaspoon or more of the chipotle paste and the rest of the beer. (Or another whole one, if you already drank the rest of the first one.) Adjust the seasoning. It should be a little less than salty, because the cheese (you forgot about the cheese, didn't you?) the cheese is salty. Anyhow, cook this until the alcohol burns off, about twenty minutes.

Run all of this through a food mill, or blend with a stick blender until smooth. If the soup is too thick, add some of the potato water until it is the texture of your choice. (Or some more beer, or just normal water.)

Grate up some cheddar cheese, I'd say 4 to 6 ounces, add it a small handful at a time, stir constantly, until it melts into the soup, then add another small handful, etc. Repeat until all the cheese is incorporated into the soup.

Taste and adjust the seasoning to your liking, and serve!

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