Autumn is coming, I think, looking at my favorite rusty-brown scarf, which still I wouldn’t wearing, because still it is too warm.
Autumn is coming, I think, looking at the young clones that boast their lush greenery on the main avenue of the city.
Autumn is coming and that is why I’m wearing a gray sweater.
Autumn is coming and that is why I cook the soup.
Soup is vegetarian, although is very cheesey. Which reminds me of discussion in one of the culinary groups. Are cheeses vegetarian?
Virtuous circle of experts decided that cheese can be vegetarian, but you can’t be too sure. On the other hand, experts said, cheeses are certainly not vegan. That last thought amused me to tears almost, considering how much vegan cheese I did and ate. And just take a look here: vegan cheese
Of course, substitute is no match for the original, no argue here.
But returning to the question of cheeses and vegetarianism… rennet macrobiotic is cheaper than an animal one, so the more cheese is expensive, the more likely that for the preparation was used animal rennet. Unfortunately, the price is not a good indicator (although it is helpful).
In many packaging manufacturer publishes information “vegetarian friendly” or if rennet is animal. If such information is not there, it is convenient to consult the manufacturer.
Vegans have it easier (ironically).
So much on the issue of choices. Of course, for non-vegetarians choice is simpler – choose the cheese, the taste of which suits you best. 🙂
Beer which we are using for soup should be wheat beer (8 – 20 IBU – International Bittering Units) or pale ale (English ale have a range of 25 – 50 IBU, American 20 – 40 IBU), or any beer with low IBU. Examples of such beers can be rye beer “Apetyt na Życie”, a brewery Pinta – 18 IBU or “Paulaner Hefe Weissbier Naturtrüb” Paulaner Brewery – 10 IBU.
The lower the IBU, the milder, lighter flavor.
The difficult theory is behind us, time for cooking. Enjoy this beer-and-cheese soup (with harissa), served with fried brown mushrooms.
Bon Appetit.
Ingredients:
40 dag of sharp cheddar cheese
20 dag of mozzarella type buffalo
400 ml wheat beer (Książęce Złote Pszeniczne, browar Tyskie Browary Książęce, IBU 10)
250ml vegetable stock
1 – 2 tsp harissa
for serving:
30 dag of brown mushrooms
1 tablespoon clarified butter
0.5 tsp ground juniper
0.5 tsp white pepper
0.5 tsp tamari (soy sauce, salt)
Preparation:
- Mushrooms wash, dry, cut into slices.
- Warm up the butter in a frying pan, then add the mushrooms and fry for a few minutes.
- When the mushrooms begin to brown, add the pepper, juniper and tamari. Fry for a few minutes (it took me around 7 – 8 minutes).
- Cheese, beer, harissa and broth add to the blender. Mix thoroughly – if we exclude the spin, the cheese can be separated from the rest of the ingredients and can look curdy. Do not worry, remember only to mix again just before being poured into the pot.
- We pour the soup into a pot and heat up. Initially, the cheese will float on the surface, but as the fluids are warmer, will melt.
- Boil soup to completely dissolve the cheese.
- Serve hot with browned mushrooms.
The taste is interesting. I would not recommend this soup to people who do not like beer. Unlike other soups, in this the taste of the beer it is very clear, becoming the main flavor. Cheese flavor caomes after a while, it soothes first impression.
I wonder whether this soup agrees with yours tastes. Let me know 🙂
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