8 tablespoons (1 stick) Cabot Salted Butter
1 pound Spanish onions, cut into fine julienne
½ pound leeks, white part only, cut into small dice and rinsed of grit
4 shallots, minced
3 cloves garlic, minced
4 cups beef broth
1 cup Harpoon UFO Hefewiezen Beer
1 bay leaf
Salt and ground black pepper to taste
1 tablespoon minced fresh thyme leaves
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
3 tablespoons finely sliced fresh chives
MELT butter over medium heat in large thick-bottomed non-reactive pot. Add onions, leeks, shallots and garlic and cook, stirring often, until soft and translucent, about 15 minutes.
ADD beef broth, beer and bay leaf, bring to simmer and let cook for 20 minutes.
REMOVE from heat and let stand for about 10 minutes to cool slightly.
PUREE in batches in blender until smooth; return to pot. Season with salt and pepper. Rewarm soup and stir in thyme. Serve topped with grated cheese and chives.
Recipe courtesy of Mark Molinaro, Certified Executive Chef and Instructor at New England Culinary Institute, Essex, VT.