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Seattle, WA.

(206)402-9666

Oatmeal Stout and Cheddar Soup

Ingredients:

  • 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
  • 2 celery ribs, cut into 1/4-inch dice (1 cup)
  • 1 medium white onion, diced
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups Half & Half
  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 2 (12-oz) bottle Alaskan Oatmeal Stout
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb extra-sharp Cheddar (preferably English; remove rind, if necessary), grated (4 cups)
  • 4 bacon slices (3 1/2 ounces, total), cooked and crumbled

Method:

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, onion and celery, in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately-low and sprinkle flour over vegetables; then cook, stirring occasionally, for 3 minutes. Add Half & Half , broth, and Alaskan Oatmeal Stout in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil).

Servings: 4

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