Beer Cheese Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Onions (large)
1		Leek, white part only
		Puree from 6 cloves Caramelized Garlic - (see recipe)
2 tablespoons	30ml	All-purpose flour
16 oz	454g	Beer
6 cups	1422ml	Chicken stock
1 cup	146g / 5.1oz	Potato - peeled, diced (medium)
2		Bay leaves
2 cups	474ml	Shredded Gruyere - (abt 8 oz)
		= (or sharp Swiss cheese)
1/4 teaspoon	1.3ml	Tabasco sauce

Recipe Instructions

Preheat the grill to a medium-high heat and grill the onions and leek for 3 to 4 minutes.

On your side burner, heat the butter in a 4-quart pot over medium heat. Add the onions, leek, and garlic and saute 2 to 3 minutes or until the onions and leek are uniformly brown in color. Stir in the flour and cook 2 minutes. Add the beer and cook 2 minutes longer.

Add the stock, potato, and bay leaves and bring to a boil. Lower the heat and simmer for 20 minutes.

Stir in the cheese and Tabasco and cook 2 minutes, stirring constantly, until the cheese melts and the soup is smooth. Discard the bay leaves.

This recipe yields 6 to 8 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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