Beer and Cheddar Soup with Kielbasa Sausage

By á-9182

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage.

Ingredients

• 2 tablespoons plus 2 teaspoons vegetable oil, divided
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 6 tablespoons(3/4 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 12 ounces lager (such as Brooklyn Brewery)
• 1/2 cup heavy cream
• 8 ounces mild yellow cheddar, grated
• Kosher salt, freshly ground pepper
• 1 pound link kielbasa sausage, cut into 6-8 pieces
• 1 apple, cored, sliced

Preparation

Step 1

. 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.