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Categories:
butter carrots piquillo peppers salt flour chicken stock pale ale Worcestershire sauce hot sauce nutmeg mustard lemon juice oil goat cheese thyme
Viewed: 40 - Published at: 2 years agoIngredients
- 8 tablespoons (1 stick) salted butter
- 1 to 1 1/2 large carrots, diced (about 3/4 cup)
- 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 cups chicken stock, low-sodium store-bought or homemade
- One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
- 1 1/2 cups half-and-half
- 12 ounces aged yellow cheddar (aged at least 2 years), grated
- 1/2 tablespoon Worcestershire sauce
- Dash hot sauce
- 1/8 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh goat cheese, for garnish
- Fresh thyme leaves, for garnish
Method
- In a large stockpot, melt the butter over medium heat.
- Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth.
- Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary.
- Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
