We love this soup. It is a departure from The Grands' recipes but it was a wonderful addition to our beer-themed dinner. I highly suggest the beer is the first liquid added after the kielbasa, onions and garlic have been simmering. The smell is heavenly. Do not rush the simmering process, at least one hour is needed for this soup to truly have all of the flavors come together. Thank you, Emeril.
Beer bread. Incredibly simple, incredibly delicious. One son said the bread (slathered with butter and drizzled with honey) is a top three recipe thus far of Jana Vee & Marjorie.
Your choice of beer will impact both recipes - experiment with what you like best. In sticking with the theme, Leinenkugels Oktoberfest was used for both of recipes.
Cheers!
BEER CHEESE SOUP (Courtesy of Emeril Lagasse's Potluck cookbook) Modifications in (italics)
1/2 lb kielbasa sausage, finely chopped
3 T olive oil
2 cups chopped yellow onion (1 onion chopped)
1 tsp salt ( 1/2 tsp)
1/2 tsp freshly ground black pepper
2 bay leaves
3 T minced garlic (~ 3-4 cloves)
1/2 cup flour
6 cups chicken stock
2 cups lager beer, preferably amber
1 1/2 tsp chopped fresh thyme (1/2 tsp dried)
3 cups grated Cheddar cheese - 12 oz.
Cook kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown, 5 - 6 minutes. Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12-15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and the beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste and adjust seasoning if necessary. Ladle into soup bowls.
BEER BREAD
3 cups self-rising flour
1/2 cup sugar
12 oz. beer
2 T melted butter
In bowl, combine the flour, sugar and beer. Mix well - but do not over mix. It will be sticky. Pour into buttered loaf pan and bake at 375 for 55 minutes. During last few minutes, brush with the butter and return to oven.