I don’t have much to say about this soup. It speaks for itself, really.
I thickened it using a bit of xanthan gum, which is a great low-carb alternative to flour. Using just a couple of teaspoons to thicken the pot is also much easier than blending up half a head of cauliflower.
- 500 g smoked cheddar, grated
- 6-8 chorizo sausages
- 5 cups chicken stock
- 1 tall can of low carb or light beer
- 1 cup heavy cream
- 3 stalks celery, diced
- 1 large onion, diced
- 1 bulb garlic, minced
- 1 tbsp cayenne
- 1 tbsp worchestershire
- 2 tbsp dijon mustard
- 2 bay leaves
- 1 tsp caraway seeds
- 2 tsp xanthan gum (or other thickening method of choice)
Fry sausages on medium heat in a large stock pot, browning on all sides, until cooked through. Remove the sausages from the pot, cut into bite sized pieces and set aside. Drain off a bit of the oil from the pot and add the onions and celery and cook until softened. Add the garlic, bay leaves, caraway, cayenne, dijon, worchestershire, and stir a few minutes until fragrant.
Pour in a bit of the beer and deglaze the pot. Add the chicken stock, the rest of the beer, the sausage, and bring to a boil. Reduce the heat and cover to simmer for about 20 minutes.
Keeping the heat at a medium low, add the cream and sprinkle in the xanthan gum, stirring continuously until the broth starts to thicken. It should take about ten to fifteen minutes. Turn the heat to low and add the cheese one handful at a time. Stir the handful until completely melted before adding the next so that the cheese doesn’t clump together in the soup. Once entirely incorporated, serve immediately.
Serves 4 – 6