Sunday, January 28, 2007

Cheddar-Ale Soup

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

In a soup pot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in milk and stock. bring to a simmer and cook, stirring often, until thickened, about 10 minutes. Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne. Ladle into warmed bowls and serve immediately. Serves 4 to 6. Thanks to Cooking in KC

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