February 20th, 2010 by Richard Julien
*Porter and aged cheddar soup featuring Rickards Dark
Ingredients:
- 2 tbsp olive oil
- 1 kilo of peeled cubed butternut squash
- 4 potatoes peeled and diced
- ¼ cup of butter
- 2 medium sweet onions – peeled and chopped into small pieces
- 1 tbsp whole fennel seed
- 5 peeled garlic cloves – sliced
- 2 bay leaf and a bunch of fresh thyme
- 1 bottle of Rickards Dark Porter
- 2 cups of grated 5 year old – or older, white cheddar
- 2 litres of good quality chicken stock
Method:
- Pre-heat oven to 425 F
- Prepare a baking sheet with parchment paper
- Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
- In a large pot melt butter on medium heat, when butter melts and foams add onions, diced potato, and garlic.
- Sweat vegetables stirring occasionally for 10 minutes – season
- Add honey, fennel seed and brown vegetables for 2 minutes
- Add bay leaf, stock and Rickards Dark simmer for 20 minutes
- Add squash and continue to cook for another 20 minutes
- Remove bay leaf and purée soup with an immersion blender
- Stir in grated cheddar and more Rickards Dark – another bottle will do.
- Adjust seasoning in needed!