Bishop's Lodge Santa Fe Executive Chef Christopher McLean Makes Comfort Food for Us!

Monk’s Cheddar and Green Chile Soup
by Christopher McLean
Executive Chef Bishop’s Lodge Santa Fe

Yields 1 ½ gallons soup
¼ cup butter
½ cup chopped onion
3 Tablespoons flour
1 cup chopped tomatoes
1 cup green chile
3 cups chicken stock, vegetable stock, or water
3 cups heavy cream
1 bottle of Monk’s Ale or your favorite beer
12 ounces cheddar cheese
salt to taste
 

Melt the butter and sweat the onions on low for 5 minutes
Add the flour and cook for 2 minutes
Add the beer and cook for 2 minutes
 

In a blender, puree the tomatoes and green chile
Add puree to the pot and cook for 2 minutes
Add the stock or water and cook for 20 minutes on low to medium heat (slight simmer)
 

Finally, add the cream and cheese (soup must not be boiling hot or the cheese and cream could burn), and stir constantly until all the cheese has melted.
Garnish with cooked and diced potato and bell pepper