| Real Life Recipes
Cheese Soup with Jalapeno Mozzarella and Honey Cornbread Croutons |
| Cheese and Ale Soup with Jalapeno Mozzarella and Honey Cornbread Croutons 1 Litre harp 6 leeks, washed and chopped fine 8 oz wt.carrot, diced 8 oz wt. celery, diced 5 oz wt. butter, cubed 8 oz vol flour 4 oz wt. chicken base paste 3 L water 1 tbsp garlic, chopped 2 C Milk 1 tbsp Worchestershire 1 tsp dry mustard 1 lb shredded cheddar cheese 4 oz wt. blue cheese Salt and pepper to taste Melt butter in large pot. Add leeks, garlic, carrot and celery and cook for about 4-5 minutes. Stir in flour a little at a time, and cook for 2 minutes. Add beer. Combine dry mustard with water and add all remaining fluid ingredients and bring to a boil. Once boiling, reduce heat and add cheese, a handful at a time and whisk until well blended. Once all ingredients have been added and mixed, blend soup with a hand blender. Season with salt and pepper as desired. Honey cornbread 1 Cup flour 1 Cup yellow cornmeal ¼ Cup sugar 1 tbsp baking powder 1 Cup heavy cream 2 eggs lightly beaten ¼ Cup honey ¼ Cup vegetable oil Combine dry ingredients in a mixing bowl and mix well. Make a well in the center of the flour mixture and add all liquids and eggs. Mix well into a batter. Pour into a greased pan and bake in a preheated oven at 400F for 20 – 25 minutes. To present soup: Place a slice of any spicy cheese in the bottom of the bowl. Preferably a jalapeno style. Ladle soup over top of cheese. Top the cheese with a slice of toasted cornbread. |