Cheddar-Ale Soup

By KDHarmon

Ingredients

• 4 Tbl unsalted butter
• 1 yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, peeled and finely diced
• 1/3 C all-purpose flour
• 1-3/4 C milk
• 1-3/4 C chicken stock
• 1 bottle (12 oz) ale
• 1 Tbl Worcestershire sauce
• 1 tsp dry mustard
• 1-1/4 lb sharp cheddar cheese, grated
• Salt, to taste
• Cayenne Pepper, to taste

Details

Servings 4

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. Incrdase heat to medium-high, whisk in milk and stock. Bring to simmer, cook, stirring often until thickened, about 10 minutes. Using immersion blender, puree until smooth, strain through fine-mesh sieve.

Return mixture to pot, set over medium heat. Add ale, Worcestershire and mustard. Simmer 5 minutes. Whisk in cheese, 1/2 cup at a time, letting each addition melt before adding more. Do not allow soup to boil.

Season with salt and cayenne.