CHEDDAR ALE SOUP RECIPE FOOD NETWORK RECIPES

Name: Vermont Cheddar and Ale Soup
Yield: 4 pints
Ingredients: 2 tablespoons butter; 1 large onion, diced; 2 carrots, diced; 2 ribs celery, diced; 1 red bell pepper, diced; 2 tablespoons thyme; 1 chef potato, peeled, diced; 8 cups chicken stock; 1/2 cup butter; 1/2 cup flour; 12 ounces Otter Creek Copper Ale; 4 cups milk; 3 tablespoons Dijon mustard; 3 dashes Worcestershire sauce; 2 dashes hot pepper sauce; 1 tablespoon Kosher salt; Freshly ground black pepper; 2 cups plus 1 cup Grafton Vermont cheddar cheese; Chopped parsley

VERMONT CHEDDAR AND ALE SOUP RECIPE | FOOD NETWORK

Vermont Cheddar and Ale Soup Recipe | Food Network image

Provided by Food Network

Yield 4 pints

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 large onion, diced
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
2 tablespoons thyme
1 chef potato, peeled, diced
8 cups chicken stock
1/2 cup butter
1/2 cup flour
12 ounces Otter Creek Copper Ale
4 cups milk
3 tablespoons Dijon mustard
3 dashes Worcestershire sauce
2 dashes hot pepper sauce
1 tablespoon Kosher salt
Freshly ground black pepper
2 cups plus 1 cup Grafton Vermont cheddar cheese
Chopped parsley

Steps:

In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

ALE AND CHEDDAR SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...

Ale and Cheddar Soup Recipe - Food.com - Recipes, Food ... image

This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 slices double smoked bacon, Cut into 1/2 inch pieces
1 large white onion, Chopped
2 tablespoons flour
2 cups chicken stock
2 cups amber ale
2 large baking potatoes, Peeled and Cut into 1-inch pieces
3 cups old cheddar cheese, Grated
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Steps:

In a large saucepan, heat butter over medium-high heat.
Add bacon and sauté for 1 minute.
Add onion; sauté for 2 minutes or until tender.
Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
Add stock and ale; increase heat to high and bring to a boil.
Add potatoes; return to a boil.
Reduce heat and simmer for 20 minutes or until potatoes are tender.
Transfer soup in batched to the food processor and process until smooth.
Add cheese and stir until melted.
Stir in cream, salt and pepper.
Taste and adjust seasonings.
Note: Do not boil this soup again or it will curdle.

Nutrition Facts : Calories 387.6, FatContent 26.8, SaturatedFatContent 16.3, CholesterolContent 85.1, SodiumContent 638.4, CarbohydrateContent 16.3, FiberContent 1, SugarContent 2.4, ProteinContent 16.6

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