Horseradish Cheddar Beer Soup
As a Canadian with a wife from Wisconsin, there is certainly never a shortage of cheese or beer in our house. This delicious soup incorporates both into a dish like nothing you’ve probably ever tasted before. This vegetable broth based soup is hearty, filling and delicious. With a bit of bite from the horseradish, and great depth of flavour thanks to the sauteed onion, garlic and roasted red pepper, this sharp cheddar and dark beer soup is a perfect dish to start off any meal.
Serve it with a hearty bread so your guests can clean the inside of their bowls – they’ll be talking about it long after your meal is done.
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Horseradish Cheddar Beer Soup
Adapted from Jenny Levison
Serves: 8
Ingredients:
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
6 cups vegetable stock
1 x 15 ounce jar roasted red peppers, drained & finely chopped
24 ounces dark beer (e.g. Guinness, Leffe Brune etc.)
3 cups sharp cheddar cheese, grated
2 tablespoons prepared horseradish
Salt and pepper, to taste
Chopped parsley, for garnish
Preparation:
- In a heavy stockpot over medium-high heat, heat olive oil. Add onions and saute until onions are soft, about 5 minutes, then add garlic.
- Cook for 3 minutes more, then stir in flour, and cook for 3 minutes more, stirring often.
- Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
- Take off heat, slowly stir in grated cheese and horseradish, then puree with a handheld immersion blender.
- Season to taste with salt and pepper. Garnish with chopped parsley and serve.
Filed under: Recipe on June 11th, 2011
