Skip to content
Tags

Beer & Cheddar Soup with Roasted Celery Root

October 9, 2012

I’ve always wanted to try beer and cheddar soup. This was heavily influenced by some of the vegetables we had leftover from Thanksgiving, not to mention my first celery root, which Teresa picked up at the market Saturday.

Very popular with Oliver who, now that I think of it, is still a bit young for beer. I thought I would have to entice him by making it clear there was cheese in it, but in fact when I put extra grated cheese in his bowl he cried until I took it out again.

The beer I used is one of my absolute favourites: Fire Chief’s Red Ale, by Pumphouse Brewery in Moncton. Try it sometime, tastes like chocolate. Except better, because generally on an evening at home, I don’t reach into the fridge for a chocolate.

Beer & Cheddar Soup with Roasted Celery Root

1 celery root, peeled and chopped
1/2 fennel bulb, sliced
10 oz or so from a squash (buttercup or other), peeled, seeds removed, roughly chopped into 3/4″ pieces
2 tbsp + 2 tbsp olive oil
salt & pepper
1 tsp chili flakes
1 medium onion, chopped
3 cloves garlic, chopped
1 medium potato, peeled and chopped into 1/2″ cubes
1 bottle beer (brown or red preferred)
1 tsp fresh thyme leaves
3-4 cups chicken or vegetable stock
12 oz. grated cheddar cheese (medium to very old cheddar, or a combination)
1/4 cup heavy cream

1. Preheat oven to 350°. Spread the celery root, fennel and squash out on a rimmed baking sheet. Toss in 2 tbsp. of the olive oil. Season with salt and pepper. Bake for about 35 mins., until everything is starting to brown, but before the fennel gets too crispy.

2. Heat the remaining olive oil in a large Dutch oven over medium heat. Add the onion and chili flakes and cook until the onion is soft and starting to brown, about 6 minutes. Add the garlic and potato and cook another 4 to 5 minutes, until the potato is starting to brown. Add half the beer and the thyme and bring to a simmer until the liquid has been reduced by about half.

3. Add about 3 cups of the stock and the roasted vegetables and bring back to a simmer and cook about 15 minutes, until the potatoes are done. Remove from heat. Purée with an immersion blender (you may want to let it cool first so you don’t burn yourself). If it gets too thick, add more stock.

4. Return to heat. Add the remaining beer. When it’s come back to a simmer add the cheese and season with salt and pepper (using vegetable stock, I found I needed about a tsp of salt). Remove from heat. Stir in the cream and serve.

Advertisements

From → Food, Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: