Some of you might know that while I live in Pennsylvania now, originally I came from Wisconsin. I lived in Milwaukee for some 30+ years before moving here to the right coast. I love Wisconsin and miss it terribly at times. It's a beautiful State filled with amazing people and rich traditions and heritage. So, when The Foodie Blogroll announced their newest take on the 1,2,3 Cook and Snap contest would be a recipe based on "Your Most Memorable Culinary Travel Experience", I just knew I had to enter with a great recipe based on my most favorite place... Wisconsin! Land of beer, cheese and sausage!
I also created a simple Milwaukee travel guide suited to foodies of a few of my favorite Milwaukee dining establishments. You can see it here: Foodies Guide to Milwaukee. This guide is free and hosted on Buggl.com, the sponsor of this month's 1, 2, 3 Cook and Snap Contest!
Beer Cheese Soup with Vegetables and Andouille Sausage
Ingredients:
Method:
1: Prepare vegetables and slice sausage into thin coins. Set aside.
2: Heat olive oil in a soup pot over
medium heat.
3: In soup pot add garlic, onion,
carrot, celery, red/orange peppers and broccoli, sauté until softened.
4: To soup pot with veg, add flour
and cook for about 5 minutes, stirring constantly.
5: Add chicken broth and beer,
bringing to the boil.
6: Reduce heat to medium low and
slowly add the shredded cheese while stirring.
7: Add half and half, continuing to
stir while the soup thickens.
8: Add dry mustard and Worcestershire
sauce. Stir. Taste. Add salt and pepper, if desired.
9. Cover soup and remove from heat,
set aside.
10. Sauté Andouille sausage in a
skillet until browned and hot.
11: Ladle soup into serving bowls
and add Andouille sausage to the top.
12: Serve with a nice crusty bread
or a simple salad and enjoy!
Makes about 8 large servings.
