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Pesto Pasta with Sun Dried Tomatoes and Asparagus
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Three Cheese Beer Soup
Serves 8
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Ingredients:
| 2 Tbsp butter |
| 1 medium onion, finely chopped |
| 1 medium carrot, finely chopped |
| 1 stalk celery, finely chopped |
| 2 green onions, thinly sliced |
| 1/4 cup flour |
| 1/2 teaspoon dry mustard |
| 4 cups chicken broth |
| 1 cup dark ale or beer |
| 1 cup whipping cream |
| 2 medium potatoes, peeled & diced |
| 1 cup shredded sharp, at room temperature |
| 1/4 cup grated Parmesan or Romano |
| 1/4 teaspoon Tabasco sauce |
| 1 cup shredded white cheddar, at room temperature |
| 1/4 teaspoon Worcestershire sauce |
Directions:
- In large stockpot melt butter over medium heat. Add onion, carrot, celery & green onions. Cook & stir up to 10 minutes, or until light golden. Stir in flour and mustard and cook until bubbly. Stir in beer & cream.
- Add potatoes and bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes until potatoes are tender. Slowly add cheddar cheeses, whisking until melted. Whisk in Parmesan or Romano, hot sauce & Worcestershire sauce. Serve!
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