0.5 baguette sliced into 12 thin slices on the diagonal
2 carrots diced finely
1 pinch cayenne pepper
2 stalks celery diced finely
2 cups chicken stock see
2 teaspoons dijon mustard
3 tablespoons flour all-purpose
1 clove garlic
2 cloves garlic minced
1 cup gruyere cheese shredded
0.5 cup half-and-half
1 bottle pale ale blue such as pabst ribbon
6 servings kosher salt
6 servings kosher salt and pepper black freshly ground
0.5 teaspoon ground mustard dry
1 small onion diced finely
2 cups sharp cheddar shredded yellow
3 tablespoons butter unsalted
3 tablespoons butter unsalted softened
1 teaspoon worcestershire sauce
Equipment
grill
dutch oven
immersion blender
grill pan
Directions
Watch how to make this recipe.
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, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer.
Heat a grill pan over medium heat.
Brush the baguette slices on both sides with the butter and sprinkle with salt. Grill the slices on both sides until grill marks form, about 3 minutes per side. Rub the slices with the garlic.
