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Cheddar & Ale Soup Recipe

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This recipe for Cheddar & Ale Soup is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic, peeled and minced
2 stalks celery, finely diced
1/4 c. butter
1/3 c. flour
3 c. chicken or vegetable stock
2 12-ounce bottles English Ale (I like Blue Moon)
2 tsp dijan mustard
1 cup heavy cream
12-16 ounces sharp cheddar cheese
2-3 shakes Tabasco
2-3 shakes Worcestershire
Salt and pepper to taste
Directions:
Directions:
In a large pot saute the celery and garlic in butter until celery is softened. Then sprinkle flour onto them, stirring constantly for 5 minutes to remove the raw flour taste.

Add the vegetable or chicken broth, ale and mustard. Turn the heat up and let it simmer for about 15 minutes. While that's happening, grate the cheddar cheese. After it's simmered for about 15-20 minutes, add 1 cup of heavy cream and the grated cheese, and let it cook until the cheese melts. Puree the soup using an immersion blender, or puree it in batches in a food processor or blender. Be careful, the hot liquid expands as it purees.

When the soup is totally smooth, add a couple of shakes of Tabasco and a couple of shakes of Worcestershire. Season it with salt and pepper to taste and it's ready to go.
Personal Notes:
Personal Notes:
Celery seed or dill weed compliment the flavor of this soup well.

 

 

 

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