Strangely Delicious: Beer, Cheddar, and Kielbasa Soup Recipe

Many people claim that they don’t like soup. Well, things will change if you cook them this Beer, Cheddar, and Kielbasa soup – a mixture of flavors that is strangely delicious and will always have you asking for seconds or thirds. There are even some extra goodies involved as well (think BACON!) and it looks in a big way! So read on for a great Beer, Cheddar and Kielbasa soup recipe!

All the things in my Beer, Cheddar, and Kielbasa are good. It does not disappoint. While I didn’t use any fancy cheddar or kielbasa, I did use some good beer just to make sure that the taste is great. And it makes a difference!

And while the combinations seems fail safe, I will say the soup would’ve been incredibly bland had I not added a sprig of thyme and a couple of bay leaves. Herbs really do add depth! Oh, and don’t forget the apples! It’s really quite wonderful with the cooked apples – you will see! So let’s get this started – first by checking out how amazing it will look at the end:

beeer-cheddar-kielbasa-soup-recipe

Beer, Cheddar and Kielbasa soup ingredients

– 2 tablespoon plus 2 tsp. bacon fat (can be substituted with vegetable oil)
– 1 medium yellow onion, chopped
– 2 cloves garlic cloves, chopped
– 1 sprig of thyme
– 1 bay leaf
– 6 tablespoons (¾ stick) unsalted butter
– ⅓ cup all-purpose flour
– 3 cups low-sodium chicken broth
– 12 oz. lager (such as Brooklyn Brewery)
– ½ cup heavy cream
– 8 oz. mild yellow cheddar, grated
– Kosher salt and freshly ground black pepper
– 1 lb link kielbasa sausage, cut into 6–8 pieces
– 1 apple, cored, sliced

In a large heavy bottomed pot, heat the fat and cook the onions for about eight to ten minutes over medium heat. The onions should be soft, but not brown. Add the garlic, and stir until fragrant, about one minute. Add the butter and stir. When the butter is melted, add the flour and cook until the flour has turned golden brown, about four minutes.

Add the beer, chicken broth, and cream and whisk together. Add the thyme and bay leaf. Bring the soup to a boil, then reduce the heat so that is comes to a simmer. Cook for an additional ten to fifteen minutes, whisking occasionally. The soup should be a little thickened. Add in a handful of cheese at a time, whisking in between such that the soup is well integrated. Cover the pot with a lid after all the cheese is in the pot, and let sit for ten minutes to let the cheese melt. Once the cheese has melted, blend the soup well with a stick blender.

How to cook the kielbasa and apples:

Score the sausage every half inch. Add some fat to a medium pan over medium-high heat, and cook the sausage until brown and crisp in some parts. Transfer the kielbasa to a separate plate. Add some fat to the same pan and cook the apples on each side until slightly charred, about 2 minutes on each side.

Divide the soup evenly among bowls and top with kielbasa and apples. Serve hot.

And you know how you can put a pat of butter on top of soup and stir it in to help it come together and add some sheen? Well, I used bacon fat! Delicious!




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