A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup.
Reprinted with permission from The Craft of Stone Brewing Co. by Greg Koch and Steve Wagner with Randy Clemens. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.
Garlic, Cheddar, and Stone Ruination IPA Soup
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Cooking With Beer: Garlic, Cheddar, and Stone Ruination IPA Soup|
- 1 cup unsalted butter
- 1 1/3 cups all-purpose flour
- 1 large yellow onion, diced
- 8 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup (8 fluid ounces) Stone Ruination IPA
- 1 cup whole milk
- 3 heads Roasted Garlic (recipe follows)
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 tablespoon extra-virgin olive oil
- 2 1/4 pounds white Cheddar cheese, grated
- Freshly ground white pepper
- Chopped fresh chives, for garnish
For the Roasted Garlic: Preheat the oven to 350°F. Cut the top 1/4 inch off of three heads exposing the individual cloves of garlic. Place it cut side up on a large sheet of aluminum foil. Drizzle the olive oil over the garlic and season with a sprinkling of salt and pepper. Gather the foil up around the garlic, folding and twisting the top to seal.
Roast for 1 hour, then let the garlic cool completely. Use a fork to pull the roasted cloves out of their papery skin. Alternatively, you can squeeze the cloves out from the bottom using your hands.
Melt 3/4 cup of the butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond color, about 5 minutes. Remove from the heat.
Melt the remaining 1/4 cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook just until the garlic is aromatic, 30 seconds to 1 minute. Add the vegetable stock, IPA, and milk. When the liquid begins to simmer, stir in the garlic, paprika, and cumin. Using a handheld immersion blender or in a regular blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition, until melted and smooth.
Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.