Cheddar Ale Soup
Yield: 4 – 6 servings
Ingredients
- 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
- 2 small onions, peeled and diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1/4 cup flour
- 1 1/2 cups dark beer (12 oz)
- 1 1/2 cups chicken stock (12 oz)
- 1 cup 35% cream
- 2 cups grated cheddar
- Sprinkled sea salt and freshly ground black pepper, to taste
- Few dashes Worcestershire sauce
Method
- Melt the butter in a saucepot. Add the onions and sauté until golden brown.
- Add the carrot and celery and continue to sauté for a few minutes more. Stir in the flour and continue cooking for a few minutes more. A
- dd the beer, stock and cream and simmer until the soup has thickened, about five minutes more.
- Add the grated cheddar, salt and pepper and Worcestershire sauce and stir until smooth.