Sausage and Ale Soup

Posted by Unknown Wednesday, February 1, 2012
Taste Level: VGR
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1

Zo read a recipe on Epicurious called Cheddar-Beer Soup, we had just had some Cheddar and Bear Soup at a local Brewery and she just had to make some.  She took that base recipe, the idea of what we had had at the brewery, rearranged amounts of flavors she wanted and added some ingredients she wanted such as sausage, hot sauce, more garlic and I picked out the beer!  What we got from this mishmash of flavors and ideas was a delicious soup that my Beer soup connoisseur receptionist said was some of the best Beer soup she had ever had.  Enjoy!

3/4 lb garlic sausage (browned and crumbled)
1 1/2 cups Samuel Smith's Old Brewery Pale Ale
1 lb extra-sharp white Cheddar, grated (4 cups)
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots (diced, about a cup)
2 celery ribs (diced, about a cup)
6 cloves garlic (minced)
1 1/2 cups 2% milk
1/2 cup half and half
1 3/4 cups chicken broth
1/3 cup all-purpose flour
1 tsp Louisiana hot sauce
2 tbsp olive oil
2 tbsp butter
1 bay leaf
1 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp black pepper

In a large sauce pan over medium high heat brown sausage and crumble as it browns for 10-12 minutes.  Move sausage to plate covered in paper towels and wipe out extra oil from sausage with paper towel and use pan below.

In a large sauce pan heat oil and butter over medium heat.  Once heated saute leeks, carrots, celery, garlic, and bay leaf for 10 minutes, stirring occasionally, until vegetables have softened. Reduce heat to medium low and sprinkle flour over vegetables, continue to cook and stir for 3 minutes.

(While cooking whisk together milk, broth and beer in a medium mixing bowl.)  Whisk and pour mixture into sauce pan in a smooth steady stream, simmer for 5 minutes, whisking occasionally. Stir in mustard, salt, and pepper. Fold in sausage and cheese by handfuls, stirring constantly, and continue to cook for 3 to 4 or until cheese is fully melted(do not let boil). If soup is too thick, cut with 1/4 to 1/2 cup water.

Serve warm and enjoy!


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