Looking for something a little different to warm you up during this cold season? I have just the thing. This soup is luscious, hearty and tangy. The bell peppers and onions add a sweetness to the base, and make sure there is some nutritional value. The white cheddar cheese and the dark beer add unusual flavor notes that hit on different levels. You just have to try it and let me know what you think.
In my very first kitchen job at A Southern Season, in Chapel Hill, NC, I worked with an ex-military guy who was an excellent cook. He made this soup for our deli case and I really wanted the recipe. He was kind enough to write it down for me. I still have the original notebook paper with his red pen writing on it. Thank you, Les, wherever you are. While I pair it with whole grain croutons, I could also see it as a bread bowl, if you are so inclined. This is probably more than my eat-to-live followers would like, but for my live-to-eat friends, this is worth the trouble!
Vermont Cheddar Guinness Soup
Equipment
- 1 Heavy-gauge rondeau (wide-bottom pot)
- 1 Chef knife
- 1 cutting board
- 1 box grater
- 1 Set of dry measuring cups
- 1 2-cup liquid measuring cup
- 1 set of tablespoon/teaspoon measures
- 1 wooden spoon
- 1 rubber spatula
- 1 whisk
- 1 blender ( I love my Ninja!)
- 1 Another pot for after blending (or wash the one you were using)
- 1 Container for storing
- A/N Tasting spoons (no double dipping!)
Ingredients
- 1/3 cup Avocado or Olive oil
- 1/2 each Red bell pepper (cut in 1/2-inch dice or parmentier)
- 1/2 each Green bell pepper (cut in 1/2-inch dice or parmentier)
- 1/2 each Yellow bell pepper (cut in 1/2-inch dice or parmentier)
- 1/2 each Yellow onion (cut in 1/2-inch dice or parmentier)
- 1 clove Garlic (finely minced)
- 1/2 tsp. Kosher salt
- 1/2 tsp. Ground black pepper
- 1/4 tsp. Crushed red pepper flakes
- 1/3 cup All purpose Flour
- 1/2 cup Dry White Wine
- 5 cups Vegetable stock (low-sodium, preferably)
- 1/2 tsp. Fresh thyme (finely chopped)
- 1/2 tsp. Dry oregano
- 1 each Bay leaf (fresh is best, if you have)
- 8 ounces Vermont White Cheddar Cheese (grated)
- 3 ounces Guinness beer (or other dark beer, but that changes the name of the soup!)
- 1 cup Heavy cream
Instructions
- Gather all mise en place, including equipment and ingredients.
- Prep all ingredients, according to how it should be diced or chopped per the ingredient list.
- In the large, heavy-gauge, wide-bottom pot, heat the oil over medium-high heat.
- Sauté all the diced peppers and onions.
- Once these vegetables are translucent, add the dried spices (not the thyme or bay leaf yet) and the minced garlic.
- Lightly stir until you smell the garlic.
- Turn the heat to low.
- When the vegetables are fully softened and tender, singer (dust them with the flour) to make a roux, stirring with the wooden spoon.
- Deglaze the pan with the white wine, a little at a time, to smooth out the roux.
- Gradually add the vegetable stock, whisking to keep it smooth.
- Add the chopped fresh thyme and the bay leaf.
- Adjust the heat to medium and cook until simmering gently and all the floury taste from the flour is gone.
- Once this part tastes good, with no floury feel on your tongue, carefully purée in the blender until completely smooth. (NOTE: Be careful and cover the top of the blender with a towel, as hot things in a blender add pressure – do not overfill and start with a low number, increasing as you can tell it is safe).
- Optional – you can strain it to be sure it is smooth, but I don't mind it not strained myself (but my blender does a really good job!)
- In a clean pot, bring soup back to a simmering stage over medium heat.
- Whisk in grated white cheddar until it is all melted.
- Add beer.
- NOTE: If not serving right away after making this soup, chill it at this point (after adjusting seasonings, of course. BUT do not add the heavy cream until you are ready to serve it. If you try to reheat the cream, the soup tends to break and taste grainy and not-so-appealing. Or if you reheat very slowly in a double boiler, then it should be fine with the cream already in it.
- If serving right away, add the heavy cream. Bring to a simmer.
- Adjust seasonings with salt and pepper, as needed.
- Serving suggestions: Fat toasted croutons and chives or scallions for garnish.
Please let me know what you think!
Thanks for checking in – Ashley
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