As Aired On December 7, 2012
Recipe Courtesy of Beehive Cheese & Viking Cooking SchoolPROMONTORY ALE SOUP
Yield: Makes 4 to 6 servingsIngredients:
2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups)
2 medium carrots cut into ¼-inch dice (1 cup)
2 celery ribs, cut into ¼-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 bay leaf
½ stick (1/4 cup) unsalted butter
½ cup all purpose flour
2 cups whole milk
1 ¾ cups reduced-sodium chicken broth
1 (12-oz) bottle ale (I'm using Cutthroat Pale Ale)
1 ½ teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon black pepper
1 lb Promontory cheese, grated (4 cups)Directions:
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
For Viking Cooking School information, go to: www.vikingrange.com
and click Cooking School.
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