The Blacksburg Partnership’s Brew Do was a huge success for the second year in a row. There were dozens of varieties of beer from breweries across the Mid Atlantic. Aside from the brew, there was also great food. Local chefs even took part in cooking demonstrations—incorporating a nice brew, of course. I missed the demonstration by Chef George Kruse of Blacksburg’s 622 North but I did get to sample his Wisconsin Cheddar Ale Soup. One word: YUM! the best part, he’s sharing his recipe.
Wisconsin Cheddar Ale Soup
Ingredients:
- 1/4 lb Butter
- 1/2 Large Yellow Onions-diced
- 2 Stalks of Celery, diced
- 1/2 cup All Purpose Flour
- 1 12oz. Bottle of Brown Ale
- 1 Quart Vegetable Stock
- 1 Quart Milk
- Salt and Pepper to taste
- 1/2 tbsp. Granulated Garlic
- 1 1/2 lb, shredded Cheddar Cheese,
Directions:
1. Melt Butter over medium heat in large soup pot
2. Add onion and celery and sauté until translucent in color
3. Stir in flour a little at a time to avoid clumps until all is well mixed
4. Add beers to de-glaze pot
5. Add vegetable stock, whisking while pouring to blend well
6. Let cook for about 20-30 minutes to let flavors blend and heat stock
7. Puree with immersion blender or in stand blender until thoroughly blended
8. Pour through fine mesh sieve into second pot
9. Add milk, whisking while adding and bring to a simmer, stirring occasionally
10. Whisk in cheese, little at a time to keep from clumping Add Garlic, Salt and Pepper
Posted by Dawn Jefferies at 09:08 AM. Filed under: main •
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