This mini-bread bowl filled with warm delicious Cheddar and Ale Soup makes a fun presentation.
|2 tbsp||(30 mL) Vegetable oil|
|3||Cloves garlic, minced|
|1||Large potato, grated|
|2 tsp||(10 mL) Chopped fresh thyme|
|4 cups||(1 L) Chicken broth|
|.5 cups||(125 mL) Brown ale|
|3 cups||(375 mL) Grated Old Cheddar cheese, divided|
|1||California Goldminer® Sourdough Wheat Boule|
|1||Egg, lightly beaten|
|1 tsp||(5 mL) Chopped fresh chives (optional)|
HEAT oil in a medium saucepan over medium heat. Add onion and cook for 10-15 minutes or until very soft. Add garlic, potato and thyme, season with salt and pepper and cook for another 2-3 minutes.
ADD broth and ale to the saucepan and bring to a simmer. Cook for 45 minutes, remove from heat and add 2 ½ cups (625 mL) of the cheese.
PREHEAT oven to 375°F (190°C). Using a sharp pointed knife remove the top from the boule. Scoop out most of the bread to form a bowl. Brush the inside of the bread bowl with egg. Place on a baking sheet and bake in preheated oven for 5-7 minutes. Remove from the oven and ladle hot soup into the bowl.
SPRINKLE with the remaining cheese and chopped chives if using.
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