Sopa de cerveza y queso cheddar
Raciones
1 portion
Compartir
Ingredientes
- 5 oz. Gordon Choice Beer Cheese
- 3 oz. Chicken Stock
- 3 oz. Chorizo, Pork
- drizzle Chorizo Fat, from rendering
- 6 ea. Brioche, toasted cubes
- 2 oz. Olive Oil
- Kosher Salt, to taste
- Black Pepper, to taste
- 1 tsp. Chives, sliced thin
- 1 oz. Cheddar Cheese, feather shredded
Preparación de la receta
- To turn your Gordon Choice Beer Cheese into cheddar ale soup, add 6oz of the beer cheese to a sauce pot, add the chicken stock, then the shredded cheddar and whisk until all comes together.
- To make the brioche croutons, dice up thick sliced brioche into bite-size pieces. Toss with the olive oil, salt and pepper and toast them at 400°F (200°C) till golden brown.
- In a separate sauce pan or pot, render down the chorizo until it is fully cooked and the chorizo has browned. Reserve the fat dripping in the pan for garnish.
- Plate the soup into a bowl of your choice, adding the chorizo to the center or around the bowl as desired, a drizzle of that red chorizo fat on top, a few of the toasted brioche cubes and garnish with the sliced chives and serve.
