Stout & Cheddar Soup

This tasty looking recipe was featured on Chicago’s ABC Channel 7, created by Michael Pivoney, Executive Chef at Marion Street Cheese Market.

Stout & Cheddar Soup (makes 6 servings)

 

• 2 Tbsp. canola oil
• 1 stick unsalted butter
• 3 stalks celery, diced
• 2 jumbo carrots, diced
• 1 medium white onion, diced
• 1 stalk of leek, diced
• 4 cloves garlic, minced
• ½ cup all-purpose flour
• ½ cup rye flour
• 2 bottles of stout beer (premium quality such as Guinness)
• 1 quart chicken stock (vegetable stock may be substituted)
• 1 tsp. thyme
• dash of Worcestershire sauce
• dash of tabasco
• 2 cups finely-shredded cheddar cheese (premium quality)
• Kosher salt and fresh cracked pepper

 

Method:

In a large soup pot, heat the oil and butter then saute the celery, carrots, onion, leeks and garlic over medium-high heat for approximately 10 minutes – until the onions are translucent Add the flour and saute over medium-low heat for approximately 8 minutes until flour is slightly brown and has a nutty scent. Whisk-in the stout beer and simmer for five minutes, then add chicken stock and thyme and dashes of Worcestershire sauce and tabasco. Continue to simmer and when mixture begins to thicken, slowly add the cheese, whisking constantly until well-combined. Season to taste with salt and pepper, then allow the soup to simmer over low heat an additional 30 minutes.

Puree the soup in a blender and serve hot.