1small leekchopped (white and light green parts only)
1small red bell pepperchopped
1poblano pepperchopped (use half if pepper is large)
1cup8 ounces beer
2cupschicken or vegetable broth
Freshly ground black pepper
for the roux
2teaspoonslow sodium soy sauce
2cupsgrated flavorful cheesee.g., sharp cheddar, asiago, fontina, gouda - a mix is nice
Prepare the pasta according to package directions, undercooking the pasta slightly. Drain, and set aside.
for the soup:
Heat olive oil in a 4 to 5 quart Dutch oven or soup pot over medium until shimmering. Add the onions, leeks, and peppers and cook until the onions are translucent (4 to 5 minutes). Add the garlic, and stir until fragrant.
Scootch the vegetables to one side of the pan and add a splash of olive oil to the cleared space. Sprink the paprkia, turmeric, and a pinch of salt over the oil, and stir to create a loose paste. Mix in with the vegetables.
Increase heat to medium-high, and add the beer. Allow to simmer for 2 to 3 minutes, then add the broth, and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes.
for the roux
While the soup simmers, heat the butter in a small sauce pot over medium until melted. Stir in the flour and cook for 2 minutes. Add the soy sauce and mustard, mixing well into the flour paste. Add the milk 1/4 cup at a time, combining thoroughly with the flour paste until the flour smooths out to a thick, but fluid, consistency.
Remove the roux from the heat and add the cheese, stirring until the cheese is completely incorporated into the sauce.
finish the soup
Pour the cheese sauce into the soup and stir until thickened. Add the drained pasta. Top the soup with a few grinds of black pepper. Taste, and add more salt as needed.
Mac and Cheese Beer Soup was originally published on https://soupaddict.com/mac-and-cheese-beer-soup/