Fiscalini Farms Cheddar Cheese And Sierra Nevada Pale Ale Soup Recipes

STEAK AND ALE SOUP

Steps:

• Heat oil in a large skillet over high heat.
• Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
• Toss the meat in the flour, a few pieces at a time.
• Add the meat, a few pieces at a time, to the oil and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
• Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
• Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
• Season with salt and pepper before serving.

FISCALINI FARMS CHEDDAR CHEESE AND SIERRA NEVADA PALE ALE SOUP

Steps:

• Heat a 6 quart stockpot over medium heat and add the diced bacon. Cook until bacon is 2/3's done.
• Add the onions and garlic and continue cooking an additional 3 minutes or until onions are translucent.
• When ready, add the butter and mix in the flour to make a roux. Add the vegetable stock and cook until desired thickness.
• Add the remaining ingredients and simmer for approximately 20 minutes.
• Remove bay leaves, adjust the seasoning and keep hot until you are ready to serve. Garnish with sourdough croutons.