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Milk, beer and cheese soup

Milk, beer and cheese soup

Milk, beer and cheese soup

Recipe by Clem Pedro

1 carrot, finely diced
1 large onion, roughly chopped
1 stalk celery, finely diced
4 cloves garlic, finely chopped
170g butter
Salt and freshly ground black pepper
4T flour
2T Worcestershire sauce
1 1/2 cups beer
3 1/2 cups Clover fresh milk
3T English mustard
200g matured cheddar cheese, grated

For the sweet-chilli tomato chutney
3T extra virgin olive oil
1/2 onion finely chopped
2 tomatoes roughly chopped
6 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
4T brown sugar
1t cayenne pepper
1t smoked chilli flakes
1t smoked paprika
3T vinegar, of any kind

Serve with garlic breads
Combine the carrot, onion, celery and butter together in a pot and bring to a simmer with some seasoning. Cook until the veggies become soft and the onion is translucent then add the flour and begin mixing through, cooking for about 3 minutes to cook the flouriness out. Add the beer and Worcestershire sauce and bring to a simmer. Cook for 3 minutes then add the milk in stages, stirring to prevent any lumps forming.
Using a hand blender blend to form a smooth mixture, or blend in a jug blender until smooth. Add the mustard, stir through to combine before gradually adding the cheese and mixing through forming a smooth beer cheese. Taste if extra seasoning is needed.

For the sweet chilli tomato chutney
Heat the oil and cook the onions until golden and soft. Add the tomatoes with the garlic, cooking with a little seasoning until the tomatoes begin to soften and cook down. Add the sugar with the spices and cook over a low heat until the tomatoes cook down, becoming slightly jammy. Add the vinegar and stir through.
Add the soup to a bowl and spoon over some of the tomato chutney and serve with the garlic breads

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