Free State Brewery Chesse Ale Soup

By Coppermouse

This soup is as close to what they serve in the restaurant her in Lawrence, Ks. I do not like bell peppers so I leave them out, but you can always include them. I always have this soup when I go there and the beer too

Ingredients

• 3 TBS salted butter
• 3 TBS all purpose flour
• 1/4 c minced onion
• 1/4 c red bell pepper-finely diced
• 1/4 c green bell pepper-finely diced
• 2 cloves garlic minced
• 1 c Free State Ad Astra ale (any local ale will work)
• 3 oz cream cheese
• 3 c heavy cream
• 2 tsp salt
• 1/2 white pepper
• 1 tsp hot sauce
• fresh parsley and thyme to taste
• 6 oz grated Alma white or yellow cheese. (sharp cheddar)

Preparation

Step 1

In 1 TBS of butter, cook onions, peppers and garlic until transparent. Add remaining butter and flour, stir well and cook on medium hig heat for 5 minutes, stirring often. Add beer in small increments, stirring smooth after each addition. Cut cream cheese into small chunks, Add to mixture mashing and stirring until completely melted in. slowly add cream stirring after each addition. You may want to use a whisk to make sure the soup is very smooth and no lumps Add seasoning and heat to 160. Stir in cheese in batches, whisking until smooth. Do not heat soup over 160. If soup is too thin add more cheese, if too thick add milk