Saturday, October 17, 2009

Beer Cheese Soup

Again with the cauliflower. This time, in soup. With beer.

1 head cauliflower, washed and cut into small pieces
1/2 cup skim milk
2 tablespoons butter
1 onion, washed and diced
1 stalk celery, washed and diced
1 clove garlic
1 bay leaf
2 tablespoons flour
1 teaspoon ground mustard
black pepper to taste
8 ounces (1 cup) beer (I used a black ale)
4 cups veg broth (I used un-chicken broth*)
1 cup water
2 carrots, washed and diced
2 cups potatoes, washed and diced
4 ounces sharp cheddar cheese, grated
About 2.5 ounces gruyére, grated

Bring a large pot of salted water to boil.

When the water is boiling, add the cauliflower and cook until tender (10-15 minutes).

Strain the cauliflower and let cool.

Place the cooled cauliflower in a food processor along with the milk, and process until smooth. Set aside.

Return the pot to the burner, and melt the butter over medium-low heat. Add the onion, garlic, celery, and bay leaf and cook, stirring occasionally, until soft (about 10 minutes).

Sprinkle the flour, dry mustard, and black pepper over the onion and celery and cook three more minutes, stirring constantly.

Slowly pour the beer into the pot, whisking constantly.

Slowly add the broth and water to the pot, whisking constantly (this will take several minutes).

Carefully add the puréed cauliflower, stirring until smooth. Then, add the carrots and potatoes. Cover, bring to a boil, then turn down to medium-low heat and simmer 30 minutes.

Remove the pot from the burner, take out the bay leaf, and add the grated cheese, stirring until the cheese has melted smoothly into the soup.

Serve immediately.

*I didn't add salt because my broth contained a decent amount of sodium.


caryn said...

This looks delicious...I'm going to have to make this soon!

Veggie Belly said...

love the combination of cauliflower, mustard, beer and cheese!