So here?s the thing; I could spend all day looking through cookbooks and online recipe archives just to get inspiration for dishes I hope to someday cook.? Even if I was never able to cook another meal in my life, I would still look at recipes.? But when I do cook, I simply cannot follow a recipe to save my life.? I just won?t do it.? Not even when it comes to baking ? which is stupid.? So what I?m trying to say is that I have loads of ?recipes? in my head, and it?s about time I start sharing them.? My advice is to use these as guidelines, and let your taste buds do all the real work.
Beer, cheese, & squash soup
2 tablespoons butter or olive oil ? your choice (if you?re smart you?ll realize you can also choose between bacon fat or duck fat too)
1 onion, diced
1 delicata squash, peeled, seeded, and diced
1 stalk celery, diced
1 carrot, diced
1/2 cup mushrooms
2 small potatoes, diced
1 bottle sam adam?s hazel brown, or any of your favorite brews
4 cups chicken stock
2 ? 3 cups cheddar cheese, grated
salt, black pepper, and cayenne pepper to taste
Making soup is a no brainer.? First you prep your veg ? i.e. wash, peel, and uniformly dice everything. Then all you have left to do is get a heavy-bottom pot nice and hot, and start building flavors. ?
Heat your fat of choice until it barely starts to shimmer and is nice and loose in the pan.? Throw in your onions and get a little color on them.? A lot of recipes say to sweat onions until they?re translucent but not brown.? I don?t know about you, but I could eat a bowl full of caramelized onions, so I say brown the hell out of them if you feel like it.? Once you add your other veg in, all the added moisture will prevent further browning for awhile.? So get your onions where you want them, and then add the rest of your vegetables.? Season everything with kosher salt and freshly cracked black pepper.
Now this next step is up to you.? You could cook the veg for a little while and then add the beer and stock, and just simmer everything until its soft enough to blend.? Or you could continue adding flavor by cooking the veg until its nice and caramelized and just barely sticking to the bottom of the pan.? Use a wooden spoon to scrape those tasty bits off the bottom, and keep stirring and cooking and stirring and cooking.? You?ll know the right time to add the beer just by the delicious smell of everything.
Once the beer is in the pot, bring it to a simmer and cook it down until it starts coating the vegetables.? You don?t have to waste a ton of time on this, but you do want to reduce it enough for some of the moisture to evaporate.? Then add your stock in and bring that to a simmer.? At this point you already have your flavors developed, and the vegetables are soft enough to be pureed.? Either transfer your soup to a blender or use an immersion blender to puree it until smooth.? For the best texture, strain the pureed soup through a mesh strainer or china cap.
Return your soup to low heat and slowly whisk in the cheddar cheese and cayenne pepper.? You can garnish it will a little drizzle of cream, chives, and how about some of the squash seeds that you seasoned and toasted up while the soup was simmering.
I don?t mean to toot my own horn, but this soup turned out great. Perfect amount of cheese and a hearty, but not too strong of a beer flavor. The caramely hazelnut tones of the beer were a nice match for the squash.? I mean you could just eat a block of cheese and drink the beer, but fall is pretty much the best time of the year to cook so you might as well give it a try.? Either way, eat up you fat slobs!!
Source: http://buffalobeerandfood.com/soups-on/
masters par 3 gwen stefani overeem laron landry mary j blige burger king islands joe flacco
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