Beer Soup with Cheddar and Rapini

Ingredients:

• 450 g rapini
• 3 tablespoons unsalted butter
• 3 cloves garlic, finely chopped
• 1 onion, chopped (about 1 cup)
• 1/3 cup flour
• 350g of ale, such as Boddingtons
• 2 cups of milk
• 2 tablespoons soy sauce
• 220 gr. grated yellow cheddar
• 1 cup sour cream, for serving
• Smoked paprika, for sprinkling

Preparation:

1. Blanch the rapini in a large pot of boiling salted water until tender, about 4 minutes. Drain. Once cool, shred and set aside.
2. In a large heavy-bottomed saucepan, melt the butter over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 3/4 teaspoon black pepper and cook, stirring occasionally, until golden brown, about 10 minutes. Add the flour, add the beer, and bring to a boil.
3. Add milk, 2 cups water, and soy sauce and bring back to a boil. Cook, stirring occasionally, until the soup thickens and reduces slightly, about 6 minutes.
4. Add the chopped rapini. Remove the soup from the heat and blend thoroughly with an immersion blender. Add the cheese. Season with salt and pepper to taste.
5. Stir the sour cream until smooth, and add 1 tablespoon to each serving of soup. Sprinkle with paprika.