February 2009 • InRegister 33
InCuisine
Recipe by Erin Kylesof Baton Rouge
Ingredients:
1/4 c. unsalted butter
1yellow onion, finely chopped
2 ribs celery, finely chopped
2carrots, finely chopped
1/4 c. chopped fresh parsley
1T snipped fresh chives
1/3 c. all-purpose flour1 3/4 c. milk
1 3/4 c. chickenstock
1 bottle Abita Amber
1 T. Worcestershire sauce
1t. dry mustard
2 1/2 c. grated sharp cheddarcheese (or more, to taste)
Tony Chachere’s Original CreoleSeasoning, to taste
Cayenne pepper, to taste
Directions:
Melt thebutter in a large, heavy pot over medium-low heat.Add the onion, celery and carrots. Cook, stirring occasionally, forabout 10 minutes. Add the parsley and chives and cookfor 5 minutes. Stir in the flour and cook, stirring,for 2-3 minutes. Increase the heat to medium-high.Whisk in the milk and chicken stock. Bring to asimmer and cook, stirring often, until the mixture thickens, 8-10 minutes.
Pour the mixture into an electric blender andpuree
until smooth.
Return the pureed mixture to the potover medium heat. Add the beer, Worcestershire sauce and drymustard. Simmer until the foam subsides, about
5 minutes.
Whiskin the cheese, 1/2 cup at a time, lettingeach addition melt before adding more. Do not allow thesoup to boil. Season with Creole seasoning and cayenne. Serveimmediately.
6-8 servings.
Suggested pairing: Turbodog, Jockamo or AmberCheddar & Abita Amber Soup
Cheddar & Abita Amber Soup
