Sunday, November 11, 2012

Laomerican cooking: BeerLao Ghost Cheese Soup!

Just in time for Thanksgiving, we're kicking up the traditional Beercheese soup Lao style. Give it a try if you dare. Not for the lactose intolerant, obviously. And it will live up to the mantra 'goes in hot, comes out hot' but go figure.

  • 1 (12-ounce) BeerLao of choice 
  • 1/2 cup butter
  • 1 chopped medium sized yellow onion
  • At least 1/2 cup chopped carrot
  • At least 1/2 cup chopped celery
  • 1 cup all-purpose flour
  • 2 cups chicken broth
  • 7 ounces extra-sharp Cheddar, shredded (Aged 8 to 10 years+  is awesome)
  • 7 ounces processed Swiss cheese, shredded
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 to 1 whole Ghost pepper
  • Sriracha to taste
  • Optional: 1 pound smoked sausage (recommended: spicy Lao sausage, or smoked bratwurst if your local Lao sausage distributors stink. (Not naming names...)

  • Directions
  • In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in ghost pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  • Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for sriracha sauce to taste. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn or croutons / toasted baguette with garlic butter.
  • No comments: