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Autumn roasted vegetable soup with sharp cheddar-stout gougeres

Recipe by:Chef Teresa Urkofsky
American River College, Sacramento

Ingredients

  • Sharp cheddar-stout gougeres
    1/2 cup stout or dark beer
    1/2 cup water
    4 tbsp. salted butter
    1 1/4 cups flour
    3 large eggs
    1 cup shredded sharp cheddar cheese
  • Autumn roasted vegetable soup
    3 cups peeled and chopped winter squash
    1 cup peeled and chopped parsnips
    1 cup peeled and chopped sweet potato
    1/2 cup peeled and chopped carrots
    1/2 cup chopped leeks
    6 garlic cloves, peeled
    3 shallots, peeled and halved
    Olive oil, as needed
    Kosher salt and freshly ground
    black pepper, to taste
    1 tbsp. lemon thyme leaves
    2 tsp. chopped fresh sage
    2 tsp. chopped fresh oregano
    1/2 tsp. red chili flakes
    3 bay leaves
    4 to 6 cups vegetable stock
    4 tbsp. butter, softened

Directions

For gougeres: Preheat oven to 400 degrees and line a half sheet pan with parchment paper. Place beer, water and butter in a medium saucepan and bring just to a boil. Turn off heat and immediately stir in flour. Stir over very low heat until mixture becomes a smooth ball. Remove pan from heat and add eggs, one at a time, stirring well between each addition. Stir in cheese. Place by tablespoonfuls on prepared pan, leaving at least 1 inch between each. Bake until puffed, 8 to 10 minutes. Reduce oven temperature to 300 degrees and continue to bake until dry, 20 to 30 minutes. Makes about 24.

For soup: Preheat oven to 375 degrees. Place vegetables in a large bowl. Toss in a small amount of olive oil, and season with salt and pepper. Spread vegetables onto 2 sheet pans and roast until al dente and starting to brown around the edges, about 15 minutes. Transfer to a large soup pot over medium heat. Add thyme, sage, oregano and chili flakes. Stir constantly for 3 to 4 minutes. Add bay leaves and stock. Cook, covered, until vegetables are soft, 15 to 20 minutes. Remove bay leaves. Blend soup to a smooth consistency with a blender or immersion blender, adding more stock if it's too thick. Adjust salt and pepper. Swirl in butter. Float 2 to 3 gougeres in each bowl of soup just before serving.

Serves 12

Photo: © 2017 Matt Salvo

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