Beer and Cheese Soup

We tagged this as Beer and Cheese Soup – but it is much more than that. This is a hardy rustic soup for the fall and winter. Here is a more fitting name using the local products we included in making theis recipe:

Red Hare Long Day Lager and Flat Creek Lodge Natural Rind Cheddar Cheese Béchamel Soup with Truffled Croutons and Drizzled with Balsamic 

2 bottles local lager

6 cloves garlic

1 carrot diced

1 parsnip diced

4 shallots chopped

2 cups home-made chicken stock (substitute 2 cups low sodium canned stock)

2 cups local cream

1 pound cheddar cheese, grated

3 Tbs. cornstarch

Salt and Pepper to taste

For the Croutons

3 Tbs. butter

2 teaspoons white truffle oil

2 cups diced local challah bread (Annie’s Bakery)

Preheat oven to 350 degrees. Heat a small sauté pan over medium-high heat and melt the butter with the truffle oil. Toss the bread cubes with the oil and shake the pan to coat evenly. Spread the cubes on a baking sheet and bake for about 10 – 15 minutes, turning once, until crisp and golden.

Combine the beer, garlic, carrots, parsnips, shallots and cook over medium high heat until reduced by about ½. Add the cream and chicken stock and simmer for 10 minutes. Remove from the heat and strain the mixture back into the sauce pan. Toss the grated cheese with the corn starch in a bowl. Add the cheese to the soup and bring back to a simmer (do not boil). Add salt and fresh ground pepper to taste.

To Serve: Ladle the hot soup into bowls, top with the warm croutons and a few dashes of the Balsamic glaze.

Beer and Cheese Soup Recipe by Chef  David Darugh