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Soups and Stews | |
| 2 Tablespoon oil 1 large onion, diced 1 Tablespoon garlic, minced 1 quart chicken stock or base 12 ounces Grand Teton Deep Powder Ale (or another pale/golden ale) 1 3/4 quart heavy cream 2 large Idaho russet potatoes, peeled and diced 2 cups asiago cheese 2 1/2 cups cheddar cheese 1 teaspoon chili powder 1 lemon, juiced Salt and pepper to taste | |
| Sweat onions and garlic in oil in a large pot until the onion becomes tender. Add chicken stock, beer, heavy cream and potatoes. Boil and reduce heat to simmer for approximately 40 minutes or until potatoes are tender. Stir occasionally to avoid scalding. Once potatoes are tender, remove pot from heat and fold in cheeses. Puree in a blender or with an immersion blender until smooth (you may use a sieve or strainer if a more elegant and smooth presentation is desired). Finish by adding lemon juice, chili powder and salt and pepper to taste. Serves 6 to 8 people. Serving suggestion: Top with diced chives, green onions or bacon and shredded cheese. Pair with a fresh local brew poured into a frosted glass to drink while making or eating the soup! | |
Unrated | |
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