Soup - Cheddar-Ale Soup

By Pascento96

Ingredients

• 4 T (1/2 stick) unsalted butter
• 1 yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, peeled and finely dices
• 1/3 cup all purpose flour
• 1 3/4 cups milk
• 1 3/4 cups chicken stock
• 1 bottle (12 oz) ale
• 1 T. Worcestershire sauce
• 1 t. dry mustard
• 1 1/4 lb sharp cheddar cheese, grated
• Cayenne pepper to taste

Preparation

Step 1

In stockpot over medium low heat, melt butter. Add onion, celery and carrots; cook, stirring occasionally, until very soft, 10-15 minutes. Stir in flour; cook 3-5 minutes. Increase heat to medium high; whist in milk and stock. Bring to simmer; cook, stirring often, until thickened, about 10 minutes. Using immersion blender, puree until smooth; strain though fine-mesh sieve.

Return mixture to pot set over medium heat. Add ale, Worcestershire and mustard; simmer 5 minutes. Whisk in cheese ½ cup at a time, letting each addition melt before adding more; do not allow soup to boil. Season with pepper. Ladle into warmed bowls.