This isn't my recipe, but it's so good I wanted to share it.
Jim Wright is a blogger living in Alaska (http://www.stonekettle.com/). I love his blog. Mostly because he calls it like it is and I agree with almost everything he writes. I am posting this with his permission.
"All measurements are approximate (I tend to just
sort of wing it when it comes to soups)
1 cup chopped carrot.
1 cup chopped celery
1 cup chopped onion
couple of chopped brown mushrooms.
couple of chopped garlic cloves.
(I chop the vegetables fine in a food processor)
Sweat vegetables in a little butter with a pinch of salt. Sweat the vegetables, don't saute them, you want them softened not fried.
In a large saucepan, combine 1 bottle of Newcastle Brown Ale and an equal amount of chicken stock. Bring to a simmer.
Add a couple tablespoons of flour to the vegetables, toss, cook another five minutes. Add the softened vegetables to the broth.
Add 1 bay leaf. Simmer for about twenty minutes.
Turn off the heat. Repeat, remove from heat.
Let cool for a couple of minutes.
Remove the bay leaf.
Then use an immersion blender (or a regular blender) and puree. You should end up with a smooth vegetable broth.
Leave off heat.
While stirring with a good wire whisk slowly add by small handfuls, 1 cup finely shredded Fontina, 1 cup finely shredded Gruyere, and 1 cup finely shredded extra sharp cheddar.
Continue to stir, add 1 cup heavy cream. Stir. Stir. Stir. Or the cream will break.
If the soup isn't smooth, use the immersion blender again until it is. It should be smooth and creamy at this point and not too thick. If it's too thick, add a little milk."
1 cup chopped carrot.
1 cup chopped celery
1 cup chopped onion
couple of chopped brown mushrooms.
couple of chopped garlic cloves.
(I chop the vegetables fine in a food processor)
Sweat vegetables in a little butter with a pinch of salt. Sweat the vegetables, don't saute them, you want them softened not fried.
In a large saucepan, combine 1 bottle of Newcastle Brown Ale and an equal amount of chicken stock. Bring to a simmer.
Add a couple tablespoons of flour to the vegetables, toss, cook another five minutes. Add the softened vegetables to the broth.
Add 1 bay leaf. Simmer for about twenty minutes.
Turn off the heat. Repeat, remove from heat.
Let cool for a couple of minutes.
Remove the bay leaf.
Then use an immersion blender (or a regular blender) and puree. You should end up with a smooth vegetable broth.
Leave off heat.
While stirring with a good wire whisk slowly add by small handfuls, 1 cup finely shredded Fontina, 1 cup finely shredded Gruyere, and 1 cup finely shredded extra sharp cheddar.
Continue to stir, add 1 cup heavy cream. Stir. Stir. Stir. Or the cream will break.
If the soup isn't smooth, use the immersion blender again until it is. It should be smooth and creamy at this point and not too thick. If it's too thick, add a little milk."
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