Beer and Cheddar Soup with Kielbasa Sausage
by Vicki Brunsvold, Tastemaker in Residence
Instructions
3 Tbsp olive oil, divided
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 Tbsp unsalted butter
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
12 oz lager beer
1/2 cup heavy cream
8 oz sharp cheddar cheese, grated
Kosher salt and ground black pepper
1 lb Kielbasa sausage, links cut into 6-8 pieces
1 apple, sliced
Instructions
Soup
- Heat 2 Tbsp oil in large heavy pot over med heat
- Add onion and cook, stirring occasionally for 8-10 minutes
- Add garlic and cook about one minute, stirring constantly
- Add butter, stir till melted
- Add flour, whisk constantly until golden brown, about 4 minutes
- Whisk in broth, beer, and cream and bring to boil
- Reduce heat and simmer about 10-15 minutes, whisking occasionally
- Reduce heat to low and whisk in cheese in 3 batches, whisk to combine
- Cover and let sit 10 minutes
- Puree soup in blender until smooth, season with salt and pepper
Sausage
- Score* sausage and cut link into 6-8 pieces
- Heat 1/2 Tbsp in large skillet over medium heat, cook sausages 8-10 minutes
- Transfer to a plate
- Toss apple slices with remaining oil and cook in same grill pan about 3-4 minutes
Divide soup among 6-8 bowls and top with sausage and apple slices
Cook's Note
*Score = small to medium knife cuts