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    Beer and Cheddar Soup with Kielbasa


    • 2 tablespoon plus 2 tsp. vegetable oil, divided
    • 1 medium yellow onion, chopped
    • 2 cloves garlic cloves, chopped
    • 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


    • Prep: 15
    • Cook: 45
    • Serves: 6-8

     stars  from 1 votes


    1. Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.
    2. Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10–15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper.
    3. Using a paring knife, score sausage, spacing cuts ½” apart. Heat 1 tsp. oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8–10 minutes. Transfer to a plate.
    4. Toss apple in remaining 1 tsp. oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.
    5. Divide soup among bowls; top with sausage and apple.
    recipes/soups/beer_and_cheddar_soup_with_kielbasa_beer_and_cheddar_soup_with_kielbasa.txt · Last modified: 2021/09/15 00:44 (external edit)