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Firehouse Chef Dewey: Sunday Starting to be soup weather.....Hmmm

Sunday, September 23, 2012

Sunday Starting to be soup weather.....Hmmm

Well the weather is starting to get cooler, and Im pretty safe to say the summer is going on vacation and Fall s starting one of my favorite times of the year. The pumpkins, going back to long sleeves, Apple cider...the sights and smells of fall...the smell of fire places in the air....I know..I'm a firefighter..I love a good fire...Camp, Cooking..or building Fire....

Well I decided to make a Wisconsin Beer Cheddar Soup with Home made sesame parmesan croutons.


  • 3 tablespoons margarine or butter
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 small onion, finely diced 1/2 teaspoon dry mustard powder
  • 1/2 Tablespoon of Emerils Essence 
  • Sea salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 Large can or two regular cans of Old Style
  • 2 cups shredded Sharp Cheddar
  • 2 Cups of 4 mix yellow and white cheeses 
  • 1/2 cup half-and-half
  • Sesame Parmesan croutons , for serving, recipe follows


Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, yellow and white cheese and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Sesame Parmesan croutons and enjoy....
Sesame Parmesan croutons
2 sesame bread sticks, sliced
  • 3 tablespoons EVOO
  • Sea Sale
  • Parmesan Cheese 3 Table Spoons
in a Gallon plastic baggie add bread, EVOO, salt and cheese mix well. spread out onto a cookie sheet 10 min at 350 or until brown and toasted.


At September 27, 2012 at 3:57 PM , Blogger Aly ~ Cooking in Stilettos said...

I definitely need to try this when the weather gets a bit nippier :)


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