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KIELBASA - Beer and Cheddar Soup with Kielbasa Sausage
Nb persons: 8
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BON APPETIT Beer and Cheddar Soup with Kielbasa Sausage INGREDIENTS | |
2 tablespoon plus 2 tsp. | vegetable oil, divided |
1 medium | yellow onion, chopped |
2 cloves | garlic cloves, chopped |
6 tablespoons (¾ stick) | unsalted butter |
⅓ cup | all-purpose flour |
3 cups | low-sodium chicken broth |
12 oz. | lager,, (such as Brooklyn Brewery) |
½ cup | heavy cream |
8 oz. | mild yellow cheddar, grated |
Kosher salt | |
freshly ground black pepper | |
1 lb | link kielbasa sausage, cut into 6–8 pieces |
1 | apple, cored, sliced |
PREPARATION
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Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.
Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10–15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper.
Using a paring knife, score sausage, spacing cuts ½” apart. Heat 1 tsp. oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8–10 minutes. Transfer to a plate.
Toss apple in remaining 1 tsp. oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.
Divide soup among bowls; top with sausage and apple.
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