Cheddar And Ale Potage De Vermont Recipes

Steps:

• In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

Steps:

• Sauté the carrots, onion, dill, and celery in the butter in a large saucepan. Sprinkle in the flour 1 tablespoon at a time, stirring after each addition. Add the stock. Bring to a boil over medium heat, and cook for about 5 minutes. Strain out the vegetables, purée them in a food processor fitted with a steel blade, then return the puréed vegetables to the stock. Continue to cook over medium heat until the soup boils, then reduce the heat and let it simmer slowly for 15 minutes. Add the grated cheese, stirring constantly with a large wire whisk until it is melted. Slowly add the half-and-half and stir until well blended. Add the salt and pepper to taste. Serve at once garnished with the toasted sesame seeds.

Steps:

• In a large saucepan, heat the butter.
• Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
• Whisk in the broth until smooth.
• Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
• Transfer this soup base into a food processor and process to make a smooth puree.
• Return the puree to the saucepan.
• Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
• Whisk in the milk; reduce the heat to low.
• Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
• Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste. (The soup can be made one day ahead and refrigerated.).
• When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
• DO NOT BOIL or the cheese may separate.
• Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)