Cheddar, Beer, and Kielbasa Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 lb kielbasa, cut into 1/2-inch half-moons
- 2 tablespoons unsalted butter
- 2 onions, chopped
- 1⁄4 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 4 cups chicken stock
- 1 (12 ounce) bottle lager beer
- 4 sprigs fresh thyme
- 3 cups shredded cheddar cheese (tossed with 1 T all-purpose flour)
- salt
- 2 tablespoons minced fresh flat leaf parsley
directions
- In a large pot, heat oil over medium heat.
- Add sausage and saute until lightly browned, 3-4 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add butter to the pot and heat until melted.
- Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
- Add garlic and saute for 1 minute.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
- Decrease heat and simmer, stirring occasionally, for 30 minutes.
- Discard thyme sprigs.
- Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
- Do not let boil.
- Add reserved sausage.
- Remove from heat, taste and adjust seasoning with salt and pepper.
- Ladle into heated bowls and garnish with parsley and croutons (if desired).
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