Made with Modesto-based Fiscalini Farms bandage-wrapped cheddar and Sierra Nevada Pale Ale, this hearty soup is an Ahwahnee star. Be sure to take advantage of the locally-produced cheese and pale ales in your area.
6 slices of bacon, diced
1 tablespoon butter
1/2 cup onion, fined diced
1 tablespoon garlic, minced
1/2 cup all-purpose flour
1-1/2 quarts vegetable broth
2 cups heavy cream
2 tablespoons Worcestershire sauce
2 teaspoons prepared horseradish
2 tablespoons Dijon mustard
2 bay leaves
1 (12-ounce) bottle Sierra Nevada Pale Ale or another pale ale
8 ounces Fiscalini Farms Bandage-wrapped Cheddar Cheese, shredded
Salt, to taste
Pepper, to taste
1. Heat a 6-quart stockpot over a medium heat and add the diced bacon. Cook, stirring occasionally, until bacon is two-thirds done. Add the butter, onions and garlic and continue cooking, stirring frequently, an additional 3 minutes or until the onions are translucent.
2. Mix in the flour to make your roux and cook, stirring, for an additional 3 minutes. Using a whisk, slowly incorporate the vegetable broth and heavy cream. Bring contents of stockpot to a boil. Add the Worcestershire sauce, mustard, horseradish and bay leaves. Reduce heat and simmer for 20 minutes.
3. Add the ale and cheddar cheese, whisking soup until smooth and all the cheese is melted and has been thoroughly incorporated. Remove the bay leaves, adjust the seasoning with salt and pepper, and keep hot until you are ready to serve.
Soothing and rich, pumpkin and mascarpone are made for eachother in this swoon-worthy soup.
1/4 cup butter, unsalted, diced
1 cup diced onions
1 tablespoon minced garlic
1/4 cup Madeira wine
3 cups vegetable stock or bouillon
1 teaspoon dried thyme
3 cups diced pumpkin, roasted
1 cup mascarpone cheese
Salt and black pepper to taste
1. Melt butter in an 8-quart saucepan over medium heat. Add the onions and garlic and cook until an aroma develops. Add the Madeira and cook until it is reduced by half.
2. Add stock, thyme and pumpkin pulp, and simmer on medium-low heat for 20 minutes. Stir in the mascarpone cheese until incorporated completely. Season with salt and pepper to your liking and serve hot.
Ideal for dinner after a long afternoon in the cold, seasonal vegetables and fresh herbs are blended into a soothing, creamy soup that takes the chilly edge off and really hits the spot.
3 ounces butter
1 cup rough chopped onion
1 teaspoon rough chopped garlic
1/2 cup peeled, rough chopped turnips
1/2 cup peeled, rough chopped celery root
1 cup peeled, rough chopped russet Idaho potatoes
2 quarts vegetable stock or water
2 bay leaves (remove before blending)
A pinch of each of the following dried herbs and spices: ground thyme, marjoram, curry powder, saffron, and tarragon
1 cup heavy whipping cream
1 medium head of cauliflower (roughly 1 pound)
1 cup (1/4-inch) diced Yukon gold potatoes, peeled or not
1/4 tablespoon chopped fresh cilantro
1/4 tablespoon chopped fresh parsley
1/4 tablespoon chopped fresh chervil
1/4 tablespoon chopped fresh chives
Salt and pepper to taste
1. Melt butter in a large pot over medium-high heat. Add onion, garlic, turnips, celery root and russet potatoes and cook, stirring often, for 5 minutes. Do not brown. Add stock or water, bay leaves, and dried herbs and spices and bring to a boil. Lower heat to medium-low and simmer until soup reduces by one-third its volume.
2. Remove the florets from the cauliflower and set aside. Remove the bay leaves and blend the soup smooth with a hand-held blender. Strain the soup through a medium strainer and return blended soup to the pot and add the cream, Yukon potatoes and cauliflower florets.
3. Bring the soup to a boil over medium-high heat. Lower heat to medium and simmer the soup until the potatoes are cooked but still holding their shape, approximately 15 to 20 minutes. Add the fresh chopped herbs to the soup just before serving, to maximize the bright color and fresh flavor of the herbs.
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