Cheddar Ale Soup With Tabasco Chive Creme Fraiche
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Yields:
-
8 cups
- Serves:
- 4
ingredients
-
SOUP
- 99.22 g butter
- 85.04 g onions, small rough chop
- 56.69 g leeks, washed well, small chop
- 56.69 g carrots, small rough chop
- 56.69 g celery, small rough chop
- 14.79 ml garlic, minced
- 1 bay leaf
- 2 sprig fresh thyme
- 127.57 g flour
- 1182.95 ml chicken stock, hot
- 680.38 g ale, Firestone
- 226.79 g sharp cheddar cheese, shredded
- 28.34 g parmesan cheese, grated
- 29.58 ml Dijon mustard
- 473.18 ml heavy cream
- salt and pepper
- 2.46 ml Tabasco sauce
- 2.46 ml Worcestershire sauce
-
TABASCO CHIVE CREME FRAICHE
- 236.59 ml creme fraiche
- 4.92 ml Tabasco sauce
- 0 lemon, juice of
- 59.14 ml chives, thinly sliced
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
I live in a small rural town in central California. I am lucky enough to live and work in my community. I am the site coordinator for an after school program where we enroll over 100 students. My motto is there are no bad kids only bad parents. I have one daughter that is now in her second year of college and a husband that is the worse critic when it comes to food. He either likes it or doesn't no in between. I have been at the zaar for over a year now and continue to go back and forth on buying a membership, right now I'm going for buying. Trying to convince myself that it is only $2.00 a month and I could clean up that nonmember cookbook and get it organized so I might be able to find something :)I'm kinda a pack rat when it comes to food, I always have back ups and sometimes back ups for the back ups. My husband always tells everyone if there is a national disaster come to our house shirley will be able to feed an army. So yall are welcome too :)Edited to add i joined 12-31-06 my Christmas prsent to myself!