The unique flavors you can find in this recipe are endless. Combining two bold flavors can bring a great meal, and there is no exception here. IPA beers stack great flavor within and Jenny Brule has found a great compliment to this, smoked gouda cheese. The pairing of smoked gouda cheese and IPA beer is nothing short of amazing. Jenny Brule has implemented the boldness of smoked gouda cheese and IPA into an amazing smoked gouda soup. We think you should give it a try in the recipe below!
- 1 12-ounce bottle IPA
- 5 cups chicken stock
- 1 stick butter, sliced into pats
- 1/2 cup Wondra or flour
- 3 cups milk, 1% or 2%
- 6 cups smoked Gouda, grated
- 1/4 teaspoon cayenne pepper salt, to taste
- 2 medium carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 medium onion, roughly chopped
- 2 cloves garlic
- 1 cup jarred, roasted red peppers’
• Place the IPA, onion, garlic, roasted peppers, carrots, celery, and chicken stock into a large soup pot. Bring to a strong simmer over medium-high heat. Simmer for about 30 minutes until the vegetables are very tender.
• While the vegetables simmer, use this time to make the cheese base. Place the butter in a soup pot over medium heat until melted, then whisk in the flour. This mixture should look like wet sand. Whisk butter and flour until the mixture is khaki-colored and add the milk. Whisk milk in constantly until smooth. Bring this to a gentle simmer while whisking occasionally until it thickens which takes about 5 minutes. Remove the pot from the heat, and gently whisk in the cayenne pepper and cheese until smooth.
• Using an immersion blender, purée the vegetable-beer-stock mixture. Carefully pour the cheese mixture into the puréed vegetable mixture and whisk until smooth. Bring heat to medium to just simmer the soup, remove from heat and season with salt to taste and serve.
Recipe by Jenny Brule Photo: Kevin Robie