Saveur: Soups & Stews by The Editors of Saveur

Saveur: Soups & Stews by The Editors of Saveur

Author:The Editors of Saveur
Language: eng
Format: azw3
Publisher: Weldon Owen
Published: 2015-11-23T16:00:00+00:00


In this riff on a popular German-by-way-of-Wisconsin soup, the traditional cheddar is cut through with piquant Gorgonzola for a zesty, luxurious finish. A slice of crusty bread on the side, and that’s all you’ll need to get through a cold winter’s night.

2 tbsp. unsalted butter

3 large shallots, finely chopped

1 medium carrot, coarsely shredded

1 medium onion, finely chopped

⅓ cup flour

1¾ cups vegetable stock

1 cup milk

1 tsp. caraway seeds, crushed

Kosher salt and freshly ground black pepper, to taste

10 oz. shredded sharp cheddar cheese

6 oz. beer, preferably ale

Crumbled Gorgonzola cheese, to garnish

Crusty bread, for serving (optional)


Melt butter in a 4-qt. saucepan over medium-high. Cook shallots, carrot, and onion until soft, 4–6 minutes. Stir in flour and cook for 2 minutes more. Add stock, milk, caraway seeds, salt, and pepper and simmer until soup is thickened, 8–10 minutes. Add cheddar and beer and cook until cheese is melted, 2–3 minutes. Ladle soup into bowls and top with Gorgonzola. Serve with crusty bread.


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