|Cheddar & Abita Amber Soup||
Recipe Type: Main
Cook time: 20 mins
Total time: 20 mins
This is the original recipe from “Abita Beer, Cooking Louisiana True.” I am posting it so you may modify it to your liking.
- ¼ Cup Unsalted Butter
- 1 yellow Onion, finely chopped
- 2 ribs Celery, finely chopped
- 2 Carrots, finely chopped
- ¼ Cup fresh parsley
- 1 Tbsp snipped fresh Chives
- ⅓ Cup All-Purpose flour
- 1 ¾ Cup Whole Milk
- 1 ¾ Cups Chicken stock
- 1 (12oz) bottle Abita Amber Beer
- 1 Tbsp Worcestershire Sauce
- 1 tsp dry Mustard
- 2 ½ Cup grated Cheddar cheese (or more to taste)
- Cayenne pepper (To Taste)
- Cajun Seasoning (To Taste) either Tony’s, Slap Ya Mama, or Emerils Bayou Blast
- Melt the butter in a large, heavy pot over medium-low heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for about 10 minutes. Add the parsley and chives and cook for 5 minutes. Stir in the flour and cook, stirring, for 2 to 3 minutes. Increase the heat to medium high. Whisk in the milk and chicken stock. Bring to a simmer and cook, stirring often, until the mixture thickens, 8 to 10 minutes.
- Pour the mixture into an electric blender and puree until smooth.
- Return the pureed mixture to the pot over medium heat. Add the beer, Worcestershire Sauce and dry mustard. Simmer until the foam subsides, about 5 minutes.
- Whisk in the cheese, ½ cup at a time, letting each addition melt before adding more. Do not allow the soup to boil. Season with Cajun seasoning and cayenne. Serve immediately, or let cool to room temp and refrigerate overnight, to blend the flavors, then reheat to serve.
- Some of the modifications that I have applied to this recipe are the addition of green bell pepper and jalapeno pepper to give it a tail end kick. I de-seed and de-vein both peppers, dice both, and add with the onion, celery, and carrots. A very handy piece of equipment to have for this recipe is an immersion blender so you can handle less hot pots and not have to dirty your blender. I believe that this recipe transferred from the stove top to the grill dome should only require a DD in the down position with a pizza stone for indirect cooking and a cast iron dutch oven. I can say this the soup is much better the next day. I normally double the recipe and freeze half for later. Hope you guys like it!
Recipe Submitted by: Buffalo Boone (Grill Dome Community)
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