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Captain Thom's Peg Leg Beer Cheese Soup
CAPTAIN THOM’S PEG LEG BEER CHEESE SOUP
1 1/2 cups minced carrot
1 1/2 cups minced onion
1 1/2 cups minced celery
2 minced garlic cloves
1 tbsp Captain Thom’s White Zombie
Sauce (a hot chilli sauce)
1/8 tsp cayenne pepper
1/4 tsp black pepper
3 cups chicken stock
2 cups Clipper City Peg Leg Stout
4 cups milk
6 cups shredded, sharp/mature cheese
1 tbsp Dijon mustard
2 tsp Worcestershire Sauce
1 tsp dry mustard
1/2 cup flour
1/3 cup butter
1 slice French bread (per bowl)
1 tbsp butter
In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in the Peg Leg Stout, chicken broth, cayenne pepper, black pepper and White Zombie Sauce. Simmer vegetable mix for about 12 minutes until the vegetables are tender. Remove from heat.
In another pot, melt butter over mediumhigh heat, stirring not to burn. Gradually whisk in the flour and cook until a light brown colour appears. Stir in milk and continue stirring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended.
Add vegetable soup mix and roux/cheese mix together, stirring in Dijon mustard, Worcestershire Sauce and dry mustard. Bring to a simmer and cook for about 10 minutes.
In a frying pan over medium heat, add the slices of French bread (which have been buttered on both sides) turning to toast golden brown on each side. Put the toasted bread in a bowl, add the hot, Peg Leg Beer Cheese Soup and serve.