I don’t know about you but when the days start to cool off I think about soup. Nothing warms me up like a nice bowl of nourishing soup. The other day I decided to make a pot of Cheddar Ale Soup, I had all the ingredients on hand except for some celery, which I had to borrow from my neighbor! Thanks Anne!
It’s an easy recipe and is a perfect choice for a crisp cool fall day.
Cheddar Ale Soup
½ cup diced bacon
1 Tbsp butter
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
¾ cup chopped green pepper
3 cups chicken stock
1 ½ cups beer
3 ½ cups milk
1 pound of sharp Vermont Cheddar Cheese, shredded
²⁄ ³ cup flour
½ cup heavy cream
Salt and pepper to taste
Chopped parsley for garnish
Melt the butter in a large soup pot. Sauté the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent.
Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender.
In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine.
When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens.
Add the cheese mixture too the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature.
Garnish with the reserve bacon and parsley.
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