| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | butter unsalted |
| 1/2 Tasse | Celery finely diced |
| 1/2 Tasse | Finely diced leeks white |
| | Part only |
| 1/2 Tasse | carrots finely diced |
| 4 Esslöffel | all-purpose flour |
| 4 Tasse | beef broth |
| 1 | Bottle light beer 12 oz |
| 1 x ca. 450 g | Vermont cheddar white |
| 1 x ca. 450 g | New York cheddar orange |
| | Pinch of cayenne pepper |
| | black pepper freshly ground |
| | salt |
| | Fresh chives snipped for |
| | Garnish |
|
Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate.
|
|
Anmerkungen zum Rezept:
keine |
