White Cheddar and Ale Soup with Sausage Crostini


 This recipe serves 4


  • 5 Tbs butter Butter, without salt
  • 3/4 cup plus 2 Tbsp shallots, minced Shallots, raw
  • 2 cloves garlic, minced Garlic, raw
  • 5 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 cup pale ale Nopales, cooked, without salt
  • 1 1/2 cups grated white cheddar cheese
  • 1/2 cup whipping cream Cream, fluid, heavy whipping
  • 3 oz fully cooked smoked sausage like Kielbasa, cut into 1/4" dice
  • 1 medium tomato, peeled, seeded & chopped Tomatoes, red, ripe, raw, year round average
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 1 Tbs balsamic vinegar Vinegar, balsamic
  • 1 Tbs fresh basil, minced Spices, basil, ground
  • 8 1/2" thick baguette bread slices, toasted


Step 1

Melt butter in heavy pan over medium heat. Add 3/4 cup shallots and garlic; saute til tender, about 6 mins. Add flour; stir 4 minutes (do not brown)

Step 2

Gradually whisk in 2 cups stock and the ale. Increase heat; bring to boilwhisking constantly. Reduce heatand simmer until slightly thickened, abouot 8 mins.

Step 3

Add cheese by handfuls, whisking until melted and smooth. Add cream; stir to heat thoughly. Season to taste with salt and pepper. (Can be made 1 day ahead. Coverand chill. Rewarm over low heat, thinning with more stock if neccessary)

Step 4

Combine sausage, tomato, oil, vinegar, basil,and 2 tbsp shallots, in small bowl. Season with salt and pepper. Spoon sausage mixture onto toasts.

Step 5

Serve soup with crostini as shown in pictures


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