Someone was asking about my Cheddar Ale Soup last week and I commented that the recipe was on my blog. Turns out it was still sitting in my drafts.
Well, that is embarrassing – especially since I just picked up my 19 year old at the airport. Alas….here is the posting that never was….!
My 17 year old has been asking for more vegetarian meals lately so I perked up when I came across a recipe for Cheddar Ale Soup in a Williams Sonoma catalogue. I simply made a few edits and came up with this fabulous soup! It tastes a lot richer than it is. (There is no cream in this soup!)
Oh and I’ve heard you can cook with stainless steel and plastic measuring spoons and cups, but I’m sure that everything tastes better when ingredients are measured with Crosby & Taylor Pewter Measuring Spoons and Pewter Measuring Cups! (I know I know I’m shameless!)
Anyway, if you are looking for a wonderful easy-to-make winter soup, this is a great choice.
(I would like to thank the writers of this lovely blog: A Good Appetite, for the photo. I can never seem to remember to grab my camera before we devour our dinner.)
Cheddar Ale Soup
- 2 T. butter
- 1 T. olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup flour
- 1 cup pale ale
- 1 tsp. Worcestershire sauce
- 2 cups 2% milk
- 2 cups vegetable broth
- 1 lb. sharp cheddar cheese, shredded or chopped
- salt and pepper, to taste
- Toasted croutons for garnish
Saute the onion, carrots and celery in the olive oil and butter in a covered pot, opening occasionally to stir. After the vegetables are softened (about 20 minutes) add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk and broth. Increase the heat to medium-high and bring to a simmer. Reduce heat and simmer for 10 to 12 minutes. Remove from heat and puree the soup in a blender until smooth.
Return soup to pot over medium-low heat and add the cheese by handfuls, stirring constantly. Do not allow the soup to boil. Season with salt and pepper. Ladle the soup into warmed bowls and garnish with croutons. Serve immediately. Enjoy!