Wisconsin Cheddar and Beer Soup
Procedure
Chef Critique - Good texture, nice color, great flavor
My Critique - Kind of musty from the beer, but overall good flavor
Group Critique - Good
- 1 Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
- 2 Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
- 3 Add the beer and stock; stir vigorously to dissolve the roux, then simmer for 30 minutes.
- 4 Heat the milk separately and add to the soup.
- 5 Sauté and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
- 6 Remove from the heat and stir in the grated cheese until smooth.
- 7 Season with salt and pepper.
- 8 Garnish with the green onions when serving.
Chef Critique - Good texture, nice color, great flavor
My Critique - Kind of musty from the beer, but overall good flavor
Group Critique - Good