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Chef Mick Hug's Oatmeal Stout and Cheddar Soup Recipe

Chef Mick Says: “Extra-sharp Cheddar and Oatmeal Stout balance perfectly in this hearty soup.”

Recommended Beer: Alaskan Stout, Alaskan Brewing Company, Juneau, Alaska, USA
Style: Oatmeal Stout – Opaque ebony, softened with ruby edges and a silky tan head – roasted mocha and raisins greet the nose, with a subtle coconut chocolate nuance and creamy, smooth mouthfeel

INGREDIENTS

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 medium white onion, diced
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups Half & Half
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 (12-oz) bottle Alaskan Oatmeal Stout
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; remove rind, if necessary), grated (4 cups)
4 bacon slices (3 1/2 ounces, total), cooked and crumbled

DIRECTIONS

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, onion and celery, in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately-low and sprinkle flour over vegetables; then cook, stirring occasionally, for 3 minutes. Add Half & Half , broth, and Alaskan Oatmeal Stout in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil).

Click on the link for Chef Mick’s Recipes

Smoking With Beer in Alaska With Chef Mick Hug
Executive Chef of the Millennium Alaska Hotel, Anchorage, Alaska

Chef Mick Hug’s Smoked Porter Brine for Fish and Meat Smoking
Executive Chef of the Millennium Alaska Hotel, Anchorage, Alaska

Cheers!

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