Beer cheese soup and a pretzel for dipping is a wonderful comfort food that can't be beat!
8 TBS (1 stick) salted butter
2 shallots, diced (I used a heaping 1/3 cup chopped onions instead)
2 large carrots (about 1 cup), peeled and diced
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1/2 cup all-purpose flour
4 cups chicken broth or garlic broth (I use Better Than Bouillon)
12 ounces beer * See note below
1 cup heavy cream or half-and-half
4 cup (16 ounce) aged sharp Cheddar cheese, shredded (use a good quality cheese, not pre-shredded)
1 (5.2 ounce) package Boursin spread (any flavor) or 4 ounces cream cheese, cut into chunky cubes
1 TBS Worcestershire sauce
1/2 TBS Old Bay seasoning
1 TBS hot sauce
Add the butter to the Instant Pot, then hit Saute and Adjust so its on the More or High setting. Once the butter is melted, add the shallots (onions), carrots, bell pepper and garlic and saute for 5 minutes, until slightly softened.
Add the flour and quickly stir until the veggies are nice and coated.
Add the broth and beer and give a good stir to combine. DO NOT ADD THE CREAM YET! Make sure any lumps are gone. Give the bottom of the pot a good scrape as well to ensure no flour is caked onto it.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure for 5 minutes. Perform a quick release when done.
Add the cream and whisk in with the now-thickened broth. Then, whisk in the Cheddar and Boursin, in batches, until smooth. Follow by whisking in the Worcestershire, Old Bay and hot sauce (if using) until fully combined.
Puree the soup by using an immersion blender or in batches in a regular blender.
Serve with hot pretzels and top with blue cheese crumbles and mustard oil, if desired.
*Note: The original recipe uses lager or pale ale. I use either Budweiser of Pabst Blue Ribbon.
Makes 4-6 servings
Source: The Step-By-Step Instant Post Cookbook - Jeffrey Eisner
Janice
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