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Beer and Cheddar Soup
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September 22, 2003
6 servings
30 minutes
30 minutes
| Ingredients 1/4 cup (50 mL) butter1/3 cup (75 mL) finely chopped carrots 1/2 cup (125 mL) finely chopped onions 1/3 cup (75 mL) flour 1/2 tsp (2 mL) paprika 1/2 tsp (2 mL) dry mustard 1 bottle (341 mL) beer 1 cup (250 mL) chicken broth 2 cups (500 mL) shredded Canadian Cheddar 1 cup (250 mL) whipping cream (35%), whipped 1/4 tsp (1 mL) Tabasco sauce Salt and pepper to taste |
Preparation
1. In a large saucepan, melt butter and cook carrots and onions until soft. 2. Sprinkle vegetables with flour, stir in and cook over medium-low heat for 3 to 4 minutes. Do not brown. Stir in paprika, mustard, beer and chicken broth. Purée in blender. Stir in cheese. Bring to boil and simmer for 5 to 10 minutes, stirring occasionally. Remove from heat.
3. Fold in whipped cream. Add Tabasco sauce, salt and pepper. Can be reheated, but do not boil.
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