Ale, Cheddar and Cauliflower Soup

Name: Ale, Cheddar and Cauliflower Soup
Total time: 40 min
Ingredients: 2 tablespoons butter; 4 ounces bacon, chopped, optional; 1 medium onion, chopped; 1 medium carrot, chopped; 1 medium celery rib, chopped; 1 tablespoon minced garlic; Salt; black pepper; 1 small cauliflower, cored and chopped; 2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style; 3 cups vegetable or chicken stock; 1 bay leaf; Pinch of cayenne pepper; 1 tablespoon mustard; 8 ounces sharp cheddar cheese, grated; 2 tablespoons cornstarch; Chopped fresh cilantro or chives for garnish

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Total: 40 minutes

Servings: 5

Cost: $5.09 /serving

Author : Mark Bittman

cauliflower sharp cheddar cheese strong belgian ale

Instructions

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Step 1

Put the butter in a large pot over medium heat. When it melts, add the bacon (if you’re using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 2

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.

Step 3

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated and the soup is smooth. Serve hot, garnished with the herb.

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