White Cheddar and Ale Soup with Sausage Crostini
2015-02-02- Cuisine: American
This recipe serves 4
Ingredients
- 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
Method
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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