Zutaten für Brown Onion Ale And Cheddar Cheese Soup
- 2 large brown onions, thinly sliced
- 12 ounces brown ale
- 4 cups beef stock
- 2 medium potatoes, peeled and diced
- 2 tablespoons butter
- Cheddar Cheese
- Salt and pepper to taste
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Zubereitung von Brown Onion Ale And Cheddar Cheese Soup
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 2 large brown onions, thinly sliced, and cook, stirring occasionally, until deeply caramelized (about 20-25 minutes).
- Add 4 cups of beef stock and bring to a boil.
- Reduce heat to low, add 2 medium potatoes, peeled and diced, and 12 ounces of brown ale. Season with salt and pepper to taste.
- Simmer for 15-20 minutes, or until the potatoes are very tender and easily mashed.
- Remove from heat and stir in 8 ounces of sharp cheddar cheese, grated. Use an immersion blender or carefully transfer the soup to a regular blender to achieve a smooth and creamy texture. (Note: vent the lid if using a regular blender).
- Serve immediately with crusty bread for dipping. Garnish with fresh chives or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
16g
Fat
82g
Carbs
9g
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