Recipe: La Costa Resort & Spa's Pilsner & Vermont White Cheddar Soup

If you get the chance to escape for a weekend, I highly recommend checking out La Costa Resort and Spa in Carlsbad.   Fresh from a $50 million renovation, the world class property has everything you and your family could dream of from a golf course recognized by Golf Magazine as “Southern California’s Only Gold Medal Golf Resort” to a  43,000-square-foot Spa.  Did I mention while you're indulging, your kids will be more than taken care of at Kidtopia, a kids club designed by an architect who specializes in hands-on museums and theme parks?  Plus, there are  two 100-foot water slides and water play areas so you're both ensured an exciting, relaxing and memorable getaway. The food is also worth a mention as the property boasts two highly acclaimed restaurants – Bistro 65 and BlueFire Grill – which serve up locally inspired cuisine and culinary delights.  

Pilsner & Vermont White Cheddar Soup

By La Costa's Executive Chef Marc Therrien

- 1 sweet onion, diced
- 1 carrot, peeled diced
- 1 small fennel bulb, diced
- 3 garlic cloves, crushed
- 4 oz unsalted butter
- 6oz all purpose flour or gluten free flour
- 1 # Vermont white cheddar cheese, grated
- 2 cups fresh chicken stock
- 12oz Pilsner
- 8 oz fine dice Virginia ham
- ½ teaspoon dry mustard
- ½ teaspoon smoked paprika
- Worcestershire to taste
- Kosher salt to taste
- 2oz grape seed oil

Preheat oil in heavy bottom sauce pan and add onion, carrot, fennel, ham & garlic, Sauté until softened. Add butter and cook until melted, then add flour. Cook for 5 minutes and stir often. Add chicken stock and beer and heat until it comes to a boil. Turn down heat to a simmer and slowly add cheese while whisking until smooth. At this point take off heat and carefully puree in small batches in good blender. Pour soup back in to pan and adjust flavor with seasoning.