Yield / Servings
1¼ gallons
Category
SoupsIngredients
- 2 oz. olive oil
- 2 small onions cut in small dice
- 1 cup carrots cut in small dice
- 1 cup celery cut in small dice
- ½ cup zucchini cut in small dice
- ½ cup yellow squash cut in small dice
- 1 red bell pepper cut in small dice
- 5 bottles Bard’s Gluten Free Beer
- 3 bay leaves
- 2 qts. Prepared RC Hearty Foundations® Reserve Gluten-Free Vegetable Base
- 1 qt. half & half
- 2 Tbsp. RC Hearty Foundations® Reserve Gluten-Free Vegetable Base – dry
- ⅛ tsp. ground nutmeg
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 6 oz. RC Gluten-Free Roux
- 1½ lbs. shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- popped plain popcorn for garnish
Preparation Steps
In a heavy gage soup pot heat olive oil, when hot add cut vegetables and 1 bottle of beer.
Cover and sweat mixture until vegetables are just tender.
Add rest of beer, bay leaves and prepared RC Hearty Foundations® Reserve Gluten-Free Vegetable Base. Bring mixture to a simmer for 15-20 minutes.
In another sauce pot, heat half and half and season with dry RC Hearty Foundations® Reserve Gluten- Free Vegetable Base, nutmeg, onion and garlic powders, blend well and bring to a simmer.
Wisk in RC Gluten-Free Roux and continue to cook until mixture thickens stirring frequently.
Remove bay leaves from beer and vegetable mixture then add thickened half and half and blend soup together.
Bring soup back to a simmer and stir in shredded cheddar and Parmesan cheese.
Portion soup in warm soup bowl or cup and garnish with popped popcorn and chopped chives.
Recipe from RC Fine Foods.