Lennie's/Bloomington Brewing Co.
Artichoke & Red Pepper Dip
2 tablespoons butter * 1/4 cup small diced onions * 1/2 cup diced red pepper * 1/2 teaspoon minced garlic * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1 cup diced artichoke hearts, cooked * 2 tablespoons all-purpose flour * 1 cup half and half or milk * 1/2 cup Freestone Blonde Ale * 1/4 pound cream cheese, softened * 1/4 cup grated romano or parmesan cheese
In a sauce pan, melt the butter over medium heat. Saute the onions, red peppers and garlic until they soften.
Add salt, pepper and artichokes and let cook two minutes.
Whisk in the flour until blended with the butter, followed by the half and half and Freestone Blonde Ale. Increase the heat slightly and bring to a boil, stirring frequently, until the liquid thickens. Let simmer for five minutes.
Remove from heat and whisk in cream cheese and romano until melted. Serve warm with tortilla chips or crusty bread for dipping.
Cheddar Ale Soup
3/4 stick butter * 1 cup small diced onion * 1 cup small diced carrot * 1 cup small diced celery * 2 teaspoons minced garlic * 1 tablespoon paprika * 1 teaspoon black pepper * 2 teaspoons salt * 1/4 teaspoon ground cinnamon * 1/8 teaspoon cayenne pepper * 1 cup all-purpose flour * 2 cups Ruby Bloom Amber * 4 cups chicken or vegetable broth * 2 cups cream * 1 pound shredded cheese * 1/4 cup minced parsley or chives
In a sauce pan, melt butter and saute the carrot, onion and celery over medium-high heat until they begin to soften.
Add garlic and all seasonings. Mix well.
Reduce heat to medium and whisk in flour until incorporated with the butter.
Whisk in Ruby Bloom Amber until smooth, followed by the broth and cream. Bring to a boil, stirring frequently, then reduce heat to a simmer. Cook until vegetables are tender and soup thickens.
Remove soup from heat and whisk in cheese in 2-3 batches until completely melted. Add parsley or chives and garnish with seasoned groutons or popcorn.
Find out more about Lennie's Restaurant and the Bloomington Brewing Company.
