Infused Cheese Beer Soup with Mollo
Early springtime in Canada is the perfect sweet spot of climate confusion where you can leave the house in the morning dressed for a crisp 3°C, only to arrive home wearing your coat draped over your arm, sweaty, and regretting your fashion choices.
While you might be over winter, chances are, winter is not over you, which is why it’s always handy to keep a cozy recipe in your back pocket for one-of-those-days. Oh, and did we mention the recipe calls for cannabis-infused beer as a replacement for the boozy standard?
½ cup of salted butter
¾ cup diced carrots
¾ cup diced red bell pepper
Fine sea salt and freshly ground black pepper
¾ cup all-purpose flour
4 cups chicken stock
One bottle Mollo 10 mg THC infused beer
1 ½ cups cream
12 oz shredded 5-year aged cheddar
1/2 tbsp Worcestershire sauce
Hot sauce (amount according to preference)
⅛ tsp grated nutmeg
½ tbsp Dijon mustard
2 tbsp fresh lemon juice
Drizzle of EVOO
Fresh goat cheese
Fresh thyme leaves
Step 1: In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and ½ tsp salt and cook, stirring for approx 5 minutes or until the vegetables are soft. Add the flour and cook, stirring for 5 additional minutes until saturated.
Step 2: Pour in chicken stock, beer and cream, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Step 3: Add cheddar to the soup in ½ cup segments, whisking each batch until smooth. Then add Worcestershire, nutmeg, mustard, ½ teaspoon black pepper, lemon juice, and hot sauce if desired. Stir to combine.
Step 4: Puree the soup with a handheld blender until smooth.
Step 5: Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.