Tuesday, July 29, 2008

Roasted Red Pepper Beer Cheese Soup

I think I found this in the Birmingham news a few years ago. Fox Valley is a yummy little place in Helena, Alabama. They also have delicious crab cakes. The soup was really good. I added 2 jalapenos to the saute veggie mix for some added flavor. I also used light cream cheese and skim milk and it turned out fine. I also processed all the veggies after I sauteed them in with the red pepper puree.

Fox Valley’s Roasted Red Pepper Beer Cheese Soup

1/4 (scant) cup each finely minced celery, onion and bell pepper
1 large minced clove of garlic
½ stick butter
1/4 cup flour
1 12oz beer (not dark)
2 cups chicken stock
2 cups half and half, heated
2 large roasted red peppers, peeled, seeded and pureed
1/4 tsp. each dried oregano, basil, chili powder and cumin
4 oz. cream cheese, softened
4 oz. grated mild cheddar
salt, cayenne pepper and hot sauce to taste

  • Melt butter in a large, heavy stock pot over medium heat and add celery, onion, pepper and garlic Cook until very soft, 4-5 minutes.
  • Add flour cook, stirring continuously for a few minutes
  • Add beer and stock, cook stirring, bring to a slow simmer.
  • Add half and half, roasted pepper puree, seasonings and cheeses, while stirring and bring back to a simmer. Season to taste with salt, cayenne and hot sauce.
  • Serve with tortilla chips

As with most soups, it’s always better made a day ahead.
You can fine tune it to your taste, i.e add fresh cilantro, jalapenos or green chilies or try different cheeses.

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