Cheddar Beer Soup with Truffle Oil
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
I know, the photo doesn't look like much. But this soup explodes in your mouth with flavour.
2 tablespoons butter
2 sliced celery, sliced ¼ inch thick
2 leeks (pale green and white parts only) sliced ¼ inch thick
2 teaspoons minced garlic
1 bay leaf
⅓ cup flour
2 cups milk
1 ¾ cup chicken broth
1 375ml bottle pilsener or ale
1 teaspoon dry mustard
pinch of cayenne
1 teaspoon salt
½ teaspoon pepper
2 cups Sharp Cheddar Cheese
White Truffle oil
Add butter to a large, medium-hot saucepan. When melted and foamy, saute celery, leeks, and garlic for five minutes, until leeks are limp. Sprinkle flour over vegetables, stir and cook for two minutes more. Add bay leaf, milk, chicken broth, ale, dry mustard, and cayenne. Bring to a boil, cover and simmer, stirring occasionally, for 40 minutes until all vegetables are tender.
Using a hand blender, food processor or potato masher, puree soup until fairly well blended. (I tend to leave a bit unblended so it has some "texture")
Return to low heat, and add cheese, (reserve some for garnish) and stir constantly until well blended.
Pour into bowls.
Now the magic! Pour 6 - 8 drops of white truffle oil into each bowl. No more, as this stuff is potent. Garnish with cheddar cheese and smoked paprika (if you have it, if not omit). Or, crumbled bacon, green onions, etc. whatever you like in your cheese soup.
Looking for an easy camp bread to go with this recipe? Try making - Naan.
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