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Cheddar Beer Soup with Black Pepper Croutons
Black Pepper Croutons
- 3 tablespoons olive oil
- 4 cups rustic bread cubes
- ½ cup finely shredded Pecorino Romano
- Salt and pepper
- Cheddar Beer Soup
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound red skinned potatoes, peeled and chopped into ½” cubes
- 1 c beer
- 4 cups vegetable stock
- ¼ teaspoon dry mustard
- Several dashes Tabasco sauce
- Several dashes of Worcestershire
- 6 ounces shredded sharp cheddar
- Salt and pepper
Croutons
- Toss the bread cubes in olive oil and season with salt. Spill the coated cubes on a baking sheet and bake at 400 degrees until golden brown. Remove from heat and immediately toss with cheese and black pepper. Cool until ready to use.
Soup
- Heat the olive oil in a large heavy saucepan over medium high heat. Add the onion and sauté until onions begin to sweat, about five minutes; add the potatoes and continue sautéing another 10 minutes; add garlic and sauté until flavor is released, about 2 minutes. Add the beer and the stock, increase heat to a simmer and cook about 20 minutes until potatoes and vegetables are very soft.
- Remove from heat and puree the soup in either a blender or use an immersion blender depending on desired consistency. Return the soup to the pot and place over low heat. Add the mustard, Worcestershire and Tabasco. Add the cheese a handful at a time, stirring between each addition (do not bring to a boil). Simmer until the cheese is melted and smooth. Taste and adjust with salt and pepper. Garnish with croutons.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/