Cheddar and Ale Soup

By jjadin

Really good. Made with dark ale.

Ingredients

• 3 tbsp unsalted butter
• 1 large yellow onion, diced
• 1/3 cup all purpose flour
• 2 tsp dry mustard
• 3 cups chicken stock
• 1 12 oz bottle pale ale
• 2 1/2 cups (10oz) shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Preparation

Step 1

In a large saucepan over medium heat, melt the butter. Add the onion and saute until tender and aromatic, 3-5 minutes. Sprinkle the flour and mustard over the onion and stir to coat. Continue cooking, stirring often, until the mixture is quite dry, 2-3 minutes.

Pour in the stock, stirring until blended. Cover and simmer until thickened, about 10 minutes. Stir in the ale and then the cheese, and cook, stirring constantly, until the cheese has melted and the soup has a silky texture, 3-5 minutes. remove from the heat. Working in batches, puree the soup in a blender. Return to the saucepan and reheat over medium heat, adding stock if the soup is too thick.

Ladle into warmed bowls and scatter with chives.