Creamy Cheddar Cheese Soup with Roasted Red Peppers and Irish Stout
The next recipe is from Jay Mulloy of The Soup Ladle in Cudahy. Potatoes are used to thicken the cafe's cheese-based soups, and this recipe offers a twist for St. Patrick's Day:
2 tablespoons olive oil, or enough to coat bottom of pan
1 large onion, diced
3 tablespoons minced garlic
Splash of port wine, sherry or beer
4 quarts chicken broth
8 large peeled and diced potatoes (red or Yukon gold)
2 pounds processed cheese or sharp cheddar (he recommends Velveeta for better melting)
Roasted red sweet peppers, diced (available in stores or see note)
6 ounces (1/2 can) Guinness stout (he also recommends Lakefront Brewery's stout)
1 cup whipping cream or half-and-half cream
Shredded cheddar for garnish
Coat 12-quart soup pot with thin layer of olive oil. Over medium heat, brown diced onion and minced garlic until they begin to caramelize, about 4 to 6 minutes, stirring occasionally.
Once caramelized, deglaze pan with port wine or sherry, "or if you must, a splash of beer." Add chicken broth and potatoes and boil until tender, about 20 minutes. Add cheese and cook until melted. Add roasted red peppers and cream, stirring to blend. Slowly pour stout in center of pot. In small batches, pulse in food processor or blender until desired thickness. Serve with shredded cheese on top. Soup will be thicker than most cream soups. Makes 12to 15servings.
Note: To roast peppers, preheat broiler or turn on gas flame burner. If broiling, place 2 to 3 inches from heat. Watch carefully, and when skin blackens, turn peppers until skins are black all over. If using gas flame, set directly on flame, turning with tongs to blacken all over. Using tongs, transfer peppers to paper bag, and close bag. Let peppers steam in bag 15 to 20 minutes. Then remove from bag and rub skin off with fingers.
Good idea! :O)
And I only get riled by liberals!