Cheese And Beer Soup

  1. Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side.
  2. The sausage will not be cooked through.
  3. It will finish cooking in the soup.
  4. Remove from the pan and set aside.
  5. In a large pot, heat the oil over medium-high heat.
  6. Add the onions, salt, pepper and bay leaves; cook, stirring until the onions are slightly caramelized, 12 to 15 minutes.
  7. Add the garlic and cook, stirring until fragrant, about 1 minute.
  8. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
  9. Gradually whisk in the stock and beer. Add the thyme and bring to a boil.
  10. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour.
  11. During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through.
  12. Remove the cooked sausages from the soup.
  13. Add the cheese, 1/3 cup at a time, stirring until nearly all melted and smooth after each addition.
  14. Remove from the heat and adjust the seasoning to taste.
  15. Ladle into 1 or more thermoses. Place sausages in each thermos.
  16. The hot soup will keep the sausage warm until you are ready to eat it.
  17. Pack a roll for the sausage as well.
  18. When it is time to eat the soup, remove the kielbasa and place it on the roll; soup and a sandwich on the go!
  19. Garnish with parsley, garlic croutons and finely grated cheese.
  20. Yield:
  21. 6 to 8 servings.

kielbasa sausage, olive oil, yellow onions, salt, freshly ground black pepper, bay leaves, garlic, flour, chicken stock, lager beer, thyme, gruyere cheese, parsley, buns, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126580 (may not work)

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