- Serves: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
This soup is really yummy and really easy to make. In it’s most basic form, it isn’t the healthiest recipe, but you can try different kinds of cheeses (low-fat cheddar doesn’t melt quite as nicely, but it saves a lot of fat!) You can also sub out the heavy cream for some lighter variety, I’ve even tried thickening it with sour cream when I use a lower fat milk. I first tasted cheddar-ale soup at Pub on the Docks in Huntsville, in Muskoka. Since then I’ve tried different recipes I’ve seen online and on TV. I recently saw an episode of Chef at Home than inspired me to make it again.
- 1/2 Cup Butter
- 1 Large Onion, diced
- 2 Cloves Garlic, minced
- 1 Carrot, peeled and diced
- 2 Stalks Celery, diced
- 1/4 Cup All Purpose Flour
- 12 Ounces Dark Ale
- 1 Cup Heavy Cream
- 2 Cups Cheddar Cheese, grated
- 1 1/2 Tablespoons Dijon Mustard
- 1 1/2 Cups Chicken Stock (or vegetable stock)
- Sea Salt
- Coarsely Ground Black Pepper
- Worcestershire Sauce
In a large pot, melt your stick of butter.
Add your onion and cook until they are golden brown.
Add the carrots, celery and garlic to the onions and sautee for a few minutes.
To the veg and butter, whisk in 1/4 cup of flour - this will be your thickener. Let this cook for about three minutes.
Add beer, stock, cream and Dijon, and let the soup come together and thicken for around five minutes.
Add the cheese, a small amount at a time, and stir it so it fully incorporates into the soup.
Add a few splashes of Worcestershire Sauce, and salt and pepper to taste. Enjoy!