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| Beer and Gouda and Soup |
"A scrumptious wealthy, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I additionally want to serve it with a warm pretzel roll."
Ingredients :
- 1 teaspoon butter
- 1 sweet onion (consisting of Vidalia), minced
- 1 clove garlic, minced
- 1 (12 fluid ounce) can or bottle light beer
- four cups fowl broth
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-cause flour
- 1 cup shredded Gouda cheese
- half of cup shredded sharp white Cheddar cheese
- half of teaspoon ground black pepper
- four slices cooked bacon, crumbled
- 1/4 cup chopped fresh chives
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Melt 1 teaspoon butter in a big saucepan over medium warmness; add sweet onion and cook till softened, approximately four mins. Stir garlic into the onion; cook dinner and stir collectively till garlic is aromatic, about 1 minute. Pour light beer into the saucepan, convey to a simmer, and cook until onion is absolutely gentle, approximately 10 mins.
- Stir fowl broth into the beer mixture; convey to a boil. Stream milk into the saucepan at the same time as stirring to form the bottom of the soup.
- Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the combination binds into a roux; pour into the soup. Cook and stir soup till it begins to simmer and thicken, 7 to 10 mins.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid till easy; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Notes :
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