Beer and Cheddar Soup

85°C (185° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

  • 2 tablespoons butter
  • 1 spanish onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 2 cups pilsner or brown ale (any beer will work, as long as it’s not too hoppy)
  • 2 cups beef or chicken stock
  • 1 cup Greek yogurt or crème fraîche
  • 2 cups sourdough rye bread cut into 1” cubes
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • pinch cayenne pepper
  • ½ head cauliflower, broken down into florets and cut ¼ inch thick
  • 1 teaspoon freshly squeezed lemon juice
  • 6 ounces extra sharp cheddar, grated (about 1½ cup), plus additional, for garnish
  • 2 tablespoons finely cut chivesPreheat your Nomiku water bath to 85ºC (185ºF)

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Directions

  1. Preheat your Nomiku water bath to 85ºC (185ºF)
  2. Melt the butter in a large stock pot over medium heat, until hot and foamy.
  3. Stir in the onion and garlic and season with a pinch of salt. Cook, stirring occasionally, until beginning to soften and brown, about 5 minutes.
  4. Pour in the beer, bring it to a boil, and simmer for 1 minute. Add the stock and return it to a simmer, then remove from the heat.
  5. Stir in the yogurt and bread cubes along with the Worcestershire, mustard, and cayenne, then season the mixture to taste with salt and pepper.
  6. Place the cauliflower into a freezer-safe 1-gallon zip bag and carefully ladle or pour in the liquid mixture before sealing the bag using the water displacement method.
  7. Lower the bag in to the Nomiku bath and cook for 90 minutes.
  8. Remove the bag from the bath and transfer the mixture to a large serving bowl or stockpot. Blend the mixture until completely smooth using a stick blender (alternatively, blend the soup in batches in a countertop blender before transferring it to a larger vessel).
  9. Stir in the lemon juice and 6 ounces of cheese with the immersion blender or a whisk until the cheese has completely melted. Taste again for salt and pepper before ladling the soup into warmed bowls and topping with additional cheese and chives.

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