CHRIS SPRADLEY - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

CHRIS SPRADLEY

INGREDIENTS

PREPARATION

Cook the sausage in the olive oil with salt and pepper in a large cast iron pan on high heat until golden brown, 5 to 6 minutes.  Remove sausage from pan, leave oil. Cook the onions and celery, stirring until soft and slightly caramelized.  Add garlic and cook until fragrant. Add unsalted butter and melt in. Sprinkle the flour over the onions and cook, stirring constantly (similar to a making a roux). Gradually whisk in the beer first and then the stock. Add the thyme and bay leaf and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes. Stir in the cream (if using it). Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste and adjust seasoning if necessary. Ladle the soup into the bowls and garnish with the minced fresh chives. Serve with lightly toasted garlic bread.

VISIT www.fox.com/watch/masterchef/102201256001

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