Ingredients :
- 4 tbsp butter
- 1 cup onions, minced
- 1/2 cup carrots, minced
- 1/2 cup celery, minced
- 1 tbsp garlic, minced
- 1/3 cup flour
- 2 cup chicken broth
- 2 cup milk
- 1 can larger or pilsner beer
- 3 1/2 cup cheddar, white, sharp, shredded
- 2 2/3 cup Gouda
- 1 tbsp cornstarch
- 2 oz cream cheese
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1/8 tsp paprika
Method :
- Melt butter, add onion, carrot, celery - cook until soft. 7 to 9 minutes. Add the garlic.
- Stir in flour - cook 2-minutes.
- Whisk broth, milk, beer into mixture to just a boil. Reduce to medium heat and simmer for 20-minutes. I used an electric pressure cooker and cooked on "soup" for 20-minutes.
- Off heat, puree soup, return to heat.
- Toss cheese with cornstarch.
- Whisk cheese into mixture, one hand full at a time, let melt before next hand full. Whisk in cream cheese.
- Off heat, stir in Dijon, Worchester, paprika. Season with salt & pepper and Tabasco to taste.
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