Beer and Cheddar Soup with Kielbasa Sausage

by Vicki Brunsvold, Tastemaker in Residence

Instructions

3 Tbsp olive oil, divided
1 medium yellow onion, chopped    
2 cloves garlic, chopped
6 Tbsp unsalted butter
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
12 oz lager beer
1/2 cup heavy cream
8 oz sharp cheddar cheese, grated
Kosher salt and ground black pepper
1 lb Kielbasa sausage, links cut into 6-8 pieces
1 apple, sliced

Instructions
Soup

1. Heat 2 Tbsp oil in large heavy pot over med heat
2. Add onion and cook, stirring occasionally for 8-10 minutes
3. Add garlic and cook about one minute, stirring constantly
4. Add butter, stir till melted
5. Add flour, whisk constantly until golden brown, about 4 minutes
6. Whisk in broth, beer, and cream and bring to boil
7. Reduce heat and simmer about 10-15 minutes, whisking occasionally  
8. Reduce heat to low and whisk in cheese in 3 batches, whisk to combine
9. Cover and let sit 10 minutes
10. Puree soup in blender until smooth, season with salt and pepper

Sausage

1. Score* sausage and cut link into 6-8 pieces
2. Heat 1/2 Tbsp in large skillet over medium heat, cook sausages 8-10 minutes
3. Transfer to a plate
4. Toss apple slices with remaining oil and cook in same grill pan about 3-4 minutes

Divide soup among 6-8 bowls and top with sausage and apple slices

Cook's Note

*Score = small to medium knife cuts