Emeril’s super rich and creamy cheese and beer soup gets extra flavor from kielbasa and cheesy croutons. Yes, it tastes as good as it sounds!
CHEESE AND BEER SOUP
SERVES 6 TO 8
3 tablespoons olive oil
8 3-inch pieces kielbasa sausage
1 1/2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon Emeril’s Essence Creole Seasoning
2 tablespoons butter
6 tablespoons flour
2 bay leaves
4 sprigs fresh thyme
6 cups chicken stock
2 cups dark beer
2 cups cubed Gruyere cheese, plus more finely grated, for garnish
2 tablespoons minced chives or flat-leaf parsley, garnish
Croutons, for garnish (recipe follows)
Heat 2 tablespoons oil in a large pot. Add kielbasa and cook, stirring occasionally, until golden brown on all sides, about 4 minutes per side. The sausage will not be cooked through, it will finish cooking in the soup. Remove kielbasa from pot and set aside.
Heat remaining 2 tablespoons oil over medium-high heat. Add onions, salt, pepper, and Essence. Cook, stirring, occasionally until onions have softened. Add butter and continue cooking, stirring occasionally, until onions are slightly caramelized, 12 to 15 minutes. Sprinkle flour over onions and cook, stirring constantly, for 4 minutes. Add bay leaves and thyme. Gradually whisk in stock and beer and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Add the cheese 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from heat and adjust the seasoning. Ladle into soup bowls.
Place one or two sausages in each bowl. Garnish with chives or parsley, croutons, and finely grated cheese.
CROUTONS
MAKES 2 CUPS
2 tablespoons olive oil or butter
2 cups diced day-old French bread (crusts removed), cut into 1/2-inch cubes
¼ cup finely grated Gruyere cheese
Preheat oven to 375 degrees F.
In a medium ovenproof skillet, heat the oil or butter over medium heat. Add the bread cubes and toss to combine. Transfer to the oven and bake, stirring occasionally, until the croutons are golden and crisp, about 10 minutes. Sprinkle with cheese.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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