So I have been on kind of a kick about welsh rarebit. But I really don’t want to just make it to serve on toast points seems kind of underwhelming. I made Welsh rarebit yorkshire pudding the other day and it was just “ok” so I wanted to try something else. I decided to try it as a soup. I figure cheese soup is good why not add that kick from Worcestershire and mustard?
Welsh rarebit soup
Servings: 8 people
Ingredients
- 5 Cups Chopped yukon gold potato I leave skin on but for more smooth soup peel
- 2 Qts Water
- 6 Cloves Garlic
- 2 Tbls Butter
- 2 Tbls Olive oil
- 2 Cups Onions chopped
- 2 Each Celery stalk
- 3 Each Bay leaf
- 12 Ounce Lager beer
- 3 Tbls Dijon mustard
- 3 Tbls Worcestershire Sauce
- 1 Cup Milk
- 2 Cups Sharp cheddar cheese shredded 16 ounces
- Chopped tomato
- Crouton
- Salt
Instructions
- Bring salted water to boil and add garlic cloves and chopped potatoes
- Simmer 20 minutes until tender
- Drain but reserve water
- Sautee onions, celery and bay leaf in butter and olive oil 10 minutes but do not brown
- Remove bay leaves
- Add beer, milk, 2 cups potato water, potatoes, mustard, worcestershire sauce and cheese
- Simmer for 10 minutes
- In batches or with immersion blender belnd until smooth
- Serve topped with fresh chopped tomato and croutons
Wow, Michael, this looks amazing. I have already printed recipe and will make it this week. What makes it “rarebit”?
For you and Louise you might want to cut the recipe in half unless you want to freeze and I am not sure how it would freeze.
This looks delicious !
Heather it came out really good so tasty and hearty it is a meal on its own.
Not sure about why rarebit but it has flavors of rarebit and it is really good