Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Beer and Cheddar Soup 1-1/2 cups milk2 cups chicken broth6 strips bacon, cooked and crumbled2 tbsp canola oil2 tbsp butter2 carrots, peeled and finely chopped2 celery stalks, finely chopped1 yellow onion, finely chopped1/4 fennel bulb, finely chopped1 garlic clove, minced1 bay leaf1/4 cup flour1 cup beer1 tbsp Worcestershire sauce4 cups sharp cheddar, grated1/4 tsp kosher salt1/2 tsp freshly ground black pepper1/2 bunch scallions, sliced thinIn a large saucepan set over medium heat, combine the milk and the chicken broth. Bring to a simmer, then reduce heat to low.In another large saucepan set over medium heat, add the oil and 2 tbsp of the butter. Once the butter is melted, add the carrots, celery, onion, fennel, garlic. and the bay leaf. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Then sprinkle in the flour and cook, stirring constantly with a wooden spoon, for 3 minutes.Slowly add in the warm milk mixture, whisking constantly.  Once fully combined, whisk in the beer and bring the mixture to a simmer. Cook for 5 minutes, stirring frequently, making sure the soup only simmers, never boils.Remove the bay leaf and add the Worcestershire sauce, salt, and pepper.Stirring constantly, gradually add the cheddar cheese.  Once slightly melted, transfer half of the soup into a blender and puree until smooth.  Strain the pureed soup through a fine-mesh sieve into an empty soup pot set over medium-low heat (to keep warm), then repeat the process with the other half of the soup.Approximate Nutritional Values:  http://www.food.com/recipe/cheddar-beer-soup-259650

Beer and Cheddar Soup


1-1/2 cups milk
2 cups chicken broth
6 strips bacon, cooked and crumbled
2 tbsp canola oil
2 tbsp butter
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 yellow onion, finely chopped
1/4 fennel bulb, finely chopped
1 garlic clove, minced
1 bay leaf
1/4 cup flour
1 cup beer
1 tbsp Worcestershire sauce
4 cups sharp cheddar, grated
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 bunch scallions, sliced thin



In a large saucepan set over medium heat, combine the milk and the chicken broth. Bring to a simmer, then reduce heat to low.

In another large saucepan set over medium heat, add the oil and 2 tbsp of the butter. Once the butter is melted, add the carrots, celery, onion, fennel, garlic. and the bay leaf. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Then sprinkle in the flour and cook, stirring constantly with a wooden spoon, for 3 minutes.

Slowly add in the warm milk mixture, whisking constantly.  Once fully combined, whisk in the beer and bring the mixture to a simmer. Cook for 5 minutes, stirring frequently, making sure the soup only simmers, never boils.

Remove the bay leaf and add the Worcestershire sauce, salt, and pepper.

Stirring constantly, gradually add the cheddar cheese.  Once slightly melted, transfer half of the soup into a blender and puree until smooth.  

Strain the pureed soup through a fine-mesh sieve into an empty soup pot set over medium-low heat (to keep warm), then repeat the process with the other half of the soup.



Approximate Nutritional Values:  http://www.food.com/recipe/cheddar-beer-soup-259650

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    Maiko can we make this plz
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