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Cheddar-ale Soup

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  • Cheddar-ale Soup

    Cheddar Ale Soup

    4 T. (1/2 stick) unsalted butter
    1 yellow onion, finely diced
    2 celery stalks, finely diced
    2 carrots, peeled and finely diced
    1/3 cup all-purpose flour
    1 3/4 cups milk
    1 3/4 cups chicken stock
    1 bottle (12 fl. oz.) ale (Use something with flavor and a little bite)
    1 Tbs. Worcestershire sauce
    1 tsp. dry mustard
    1 1/4 lb. sharp cheddar cheese, grated
    Salt, to taste
    Cayenne pepper, to taste

    In a stockpot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in the milk and stock. Bring to a simmer and cook, stirring often, until thickened, about 10 minutes.

    Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl.

    Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne.

    Ladle the soup into warmed bowls and serve immediately.

    Serves 4 to 6.