Canadian Living - - Cook & Eat -

Hands-on time: 15 min­utes To­tal time: 35 min­utes Makes: 8 serv­ings

Ir­ish red ale, named for the hue that re­sults from adding roasted barley dur­ing brew­ing, lends a slightly sweet, toasted malt flavour to this update on tra­di­tional potato soup. Ma­ture Ir­ish Ched­dar gives it a rich, sharp fin­ish.

2 tbsp but­ter

3 leeks (white and light green parts only), thinly sliced

3 cloves gar­lic, minced

3 sprigs fresh thyme

3 small white-fleshed pota­toes, peeled and cubed

4 cups chicken broth

1½ cups Ir­ish red ale (such as Kilkenny Ir­ish Cream Ale or Rickard’s Red Ir­ish Style Ale)

2 cups shred­ded aged Ir­ish Ched­dar cheese

¼ cup toasted pepi­tas

1 tsp hot pep­per flakes (op­tional)

In Dutch oven or large heavy-bot­tomed saucepan, melt but­ter over medium heat; cook leeks, gar­lic and thyme, stir­ring oc­ca­sion­ally, un­til soft­ened, 4 to 6 min­utes. Stir in pota­toes, broth and ale; bring to boil over medium-high heat. Re­duce heat, par­tially cover and sim­mer un­til pota­toes are fork-ten­der, 15 to 18 min­utes. Re­move from heat; dis­card thyme. Work­ing in batches, purée soup in blender un­til smooth. Re­turn soup to pan over low heat. Grad­u­ally stir in Ched­dar, a hand­ful at a time, un­til melted. Di­vide among serv­ing bowls; sprin­kle with pepi­tas and hot pep­per flakes, if us­ing.

PER SERV­ING: about 249 cal, 11 g pro, 15 g to­tal fat (8 g sat. fat), 19 g carb (3 g di­etary fi­bre, 4 g sugar), 37 mg chol, 653 mg sodium, 303 mg potas­sium. % RDI: 24% cal­cium, 17% iron, 21% vit A, 17% vit C, 22% fo­late.

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