Beer and Cheddar Soup with Polska Kielbasa and Apple
Author: 
Recipe type: Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 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 ounces lager
  • ½ cup heavy cream
  • 2 cups (8 ounces) mild cheddar, grated
  • Kosher salt and freshly ground black pepper
  • 1 pound link Hillshire Farm Polska Kielbasa, diced
  • 1 apple, cored and diced
Instructions
  1. Heat two tablespoons oil in a large, heavy pot over medium heat. Add onion and garlic and cook, stirring occasionally, until the mixture is soft but not browned, for approximately 8–10 minutes.
  2. Add butter, stir until melted. Add flour and cook, stirring every few minutes, until the mixture turns golden brown (this should take about four minutes).
  3. Slowly whisk in broth, beer, and cream, adding about ½ cup of liquid at a time. Bring the mixture to a boil, reduce heat, and simmer, whisking occasionally, until mixture has thickened, about 10–15 minutes.
  4. Reduce heat to low and add cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted.
  5. Transfer soup to a blender and purée until smooth (or, you can use an immersion blender in the pot, which is my preference). Season soup with salt and pepper.
  6. Heat 1 teaspoon oil in a large grill pan or skillet over medium-high heat. Cook until sausages are browned and crisp in spots, 5-8 minutes minutes. Apple should be softened and slightly charred. Transfer to a plate.
  7. Divide soup among bowls; top with sausage and apple. Serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/beer-and-cheddar-soup-with-polska-kielbasa-and-apple/