Prep 30 mins
Cook 1 hr
Found in a newspaper magazine. This looks yummy! I have not tried it, but will when the weather turns back to soup weather.
- 3 1⁄2 ounces butter
- 3 ounces onions, small rough chop
- 2 ounces leeks, washed well, small chop
- 2 ounces carrots, small rough chop
- 2 ounces celery, small rough chop
- 1 tablespoon garlic, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 1⁄2 ounces flour
- 5 cups chicken stock, hot
- 24 ounces ale, Firestone
- 1⁄2 lb sharp cheddar cheese, shredded
- 1 ounce parmesan cheese, grated
- 2 tablespoons Dijon mustard
- 2 cups heavy cream
- salt and pepper
- 1⁄2 teaspoon Tabasco sauce
- 1⁄2 teaspoon Worcestershire sauce
TABASCO CHIVE CREME FRAICHE
- 1 cup creme fraiche
- 1 teaspoon Tabasco sauce
- 1⁄4 lemon, juice of
- 1⁄4 cup chives, thinly sliced
- salt and pepper
- In a heavy saucepot, melt the butter and sweat the onions, leeks, carrot, celery and garlic until onions are translucent.
- Sprinkle in the flour while stirring to incorporate.
- Add the hot chicken stock slowly, while stirring with a whisk.
- Once all the stock is added, add the beer.
- Then add the bay leaf and thyme and cook for 1/2 hour, stirring the bottom of the pot occasionally.
- Remove the bay leaf and thyme and turn off heat.
- Stir in the cheddar cheese, parmesan cheese, heavy cream and dijon mustard.
- NOTE: Do not boil the soup once the dijon mustard is added.
- Adjust the seasoning with salt, pepper, tabasco and worcestershire sauce.
- Strain the soup.
- TO SERVE:.
- Spoon soup into heated bowls and finish with a dollop of tabasco chive creame fraiche.
- FOR THE TABASCO CHIVE CREME FRAICHE:.
- Whip the creme fraiche in a mixer.
- Once soft peaks are reached, add other ingredients and stir to combine.