Did you know that January is National Soup Month? We at Intown Doula love soup and all the benefits that come along with it. Whether you prefer to sip, slurp, or spoon it, is up to you! We want to share with you some of Intown Doula's favorite recipes. Make them at home for your family or have a dinner party that features a bowl of warm, delicious happiness.
Beer and cheese?! Yes please! This week we reached out to Chef Joe Cardinale to provide you with some instruction on how to create the perfect creamy soup!
An alumnus of the famed Culinary Institute of America, Chef Joe Cardinale has shifted gears from the New York City restaurant scene to working passionately with ProDoula, a certification organization for modern doulas. With bonding and recovering from birth being the focal point of the postpartum period, proper nutrition and comfort eating are a must, and Chef Joe is leading the way. Through Skype consult and an understanding of his client’s abilities and limitations, Chef Joe is able to coordinate menus and nutritional recipes that doulas can prepare for their postpartum clients.
N.Y. Cheddar & Beer Soup
This soup is the epitome of comfort food! It's great for a Fall tailgate at a football game and even better on a cold winter weekend! I like to use a local sharp cheddar made in New York State and a local beer as well to make this dish unique to my area. You can just substitute ingredients that are from your area or if you want to keep things simple Budweiser and Cracker Barrel cheddar will work just fine! This recipe yields two quarts of soup, if you have leftovers you made need to whisk in a bit of hot water into the soup when you're reheating it to loosen it up a bit.
4 oz (1 stick) of butter
1/2 c onion, diced
1/3 c white button mushrooms, diced
1/3 c celery, diced
2 cloves of garlic, crushed
1/4 c flour
1 T smoked paprika
6 c chicken stock
8 oz beer (keep it simple here)
1 pound white sharp cheddar, grated
1 1/2 T Dijon mustard
1/2 c light cream or half and half, hot
1 t Tabasco sauce
1 t Worcestershire sauce
Salt and white pepper
Rye croutons (cube some rye bread and fry it in butter until golden brown) for garnish
Melt the butter over medium heat in a soup pot, when the butter begins to foam add the onion, mushrooms, celery and garlic and cook gently until they begin to soften and become translucent. Add the flour and paprika stir constantly and cook until the mixture become paste like and golden brown and has lost its raw flour smell. Gradually add the stock to the pot while whisking to work out any lumps and then simmer for 30-45 minutes until the soup has a smooth and velvety texture. Strain the soup through a fine mesh strainer and discard the vegetables. Return the soup to a simmer and whisk in the beer and cheese. And continue to cook for 20-30 minutes longer. Do not let the soup reach the boiling point! Low heat is best here. Whisk in the hot cream and mustard followed by the Tabasco and Worcestershire sauce and then season with the salt and pepper. Serve the soup on warm bowls topped with the rye croutons.
In case you haven't figured it out by now, Intown Doula really loves National Soup Month, and we want to see all of your best soups, whether they are your own family recipes or recreations of ours. Follow us on Instagram and post your pictures with the hashtag #bestsoupINTOWN to share all the delicious recipes!