Beer and Cheddar Soup with Kielbasa Sausage

Beer and Cheddar Soup with Kielbasa Sausage
Beer and Cheddar Soup with Kielbasa Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoonsplus 2 teaspoons vegetable oil, divided

  • 1

    medium yellow onion, chopped

  • 2

    garlic cloves, chopped

  • 6

    tablespoons(3/4 stick) unsalted butter

  • 1/3

    cupall-purpose flour

  • 3

    cupslow-sodium chicken broth

  • 12

    ounceslager (such as Brooklyn Brewery)

  • 1/2

    cupheavy cream

  • 8

    ouncesmild yellow cheddar, grated

  • Kosher salt, freshly ground pepper

  • 1

    poundlink kielbasa sausage, cut into 6-8 pieces

  • 1

    apple, cored, sliced

Directions

• Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8-10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes. • Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10-15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper. • Using a paring knife, score sausage, spacing cuts 1/2 inch apart. Heat 1 teaspoon oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8-10 minutes. Transfer to a plate. • Toss apple in remaining 1 teaspoon oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side. • Divide soup among bowls; top with sausage and apple.

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