January 23, 2010

Roasted Garlic and Gruyere Cream Soup - Victoria & Albert's, Grand Floridian

One day, I asked the culinary gods: if there was one invention that would change the way I cooked, what would it be? They answered: the immersion blender. And so I bought one, and now I may be forced to make cream soups like this delicious one from Victoria & Albert's for the rest of my days.

This is a light, airy soup that goes great with a crusty bread and reheats well. And if you don't have an immersion blender, you can always use a regular blender. But for now, say hello to my little friend:
1/8 cup olive oil
10 cloves of garlic
1 small onion, chopped
3 stalks of celery, chopped
1 bottom part of leek, chopped
4 cups of chicken broth*
1 bottle of dark beer (6 oz.)
1 cup of heavy cream
1 cup of grated Gruyere cheese
Salt & pepper to taste

Soup's On!
1. Brown garlic in olive oil, add onions, celery and leeks and saute until tender.

2. Add chicken broth, bring to boil.

3. Reduce heat, add beer and heavy cream.

4. Puree and add cheese. Oh immersion blender, how you amaze me.

5. Strain and adjust seasoning with salt and pepper.

* to make this soup vegetarian, use vegetable stock instead


princessedamame said...

Here's what I don't get: If you puree it, then add the cheese, then strain it, doesn't the cheese strain out? What about puree, strain, then add cheese?

It looks tasty though, so I bought an immersion blender today. :D

The Disney Chick said...

Nope, because gruyere melts right in. (I did a couple pulses with the blender once the cheese was in to make sure it was blended.)The straining removes any little bits of onions/leeks/garlic that are left over.

princessedamame said...

Perfect - I wondered if it would melt enough. Looking forward to trying it!