I have an older recipe for cheddar ale soup
but I thought I'd try making it a different way, based on my bacon and cheddar potato chowder
recipe. This was good, I'd definitely make it this way in the future.
Serves 2, multiply as necessary. I wasn't sure how it would taste, and I don't like to have that much leftover soup, so I often make only two servings. Since it takes 30-40 minutes, you may want to make a larger batch!
1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
1 slice cooked bacon, chopped
1/8 cup flour
4 oz. beer [can probably reduce this, and add more water instead]
8 oz. water
1 tbsp. More Than Gourmet roasted chicken stock concentrate (or substitute chicken stock in place of the water)
small potato, peeled and diced
4 oz. heavy cream
2 oz. cheddar cheese, grated (or at least diced)
freshly ground white pepper
Tabasco or other hot sauce (optional)
Here the mise en place:
Add the butter and olive oil to your soup pot over medium-low heat. Add the onions and cook for a few minutes.
Add the garlic, celery and carrot and cook for a several minutes until softened, but not browned. Be especially careful to not burn the garlic.
And the bacon and cook for a minute. Add the flour. Add more oil or butter, if there are still bits of dry flour after stirring. Cook for 5 minutes, stirring every minute or two, and making sure the vegetables don't burn.
Add the, 4 oz. beer, 8 oz. water and 1 tbsp. stock concentrate and bring to boil, stirring frequently. I used Saranac Pale Ale, but use whatever you'd like.
Add the potatoes, bring back to a boil if necessary, then lower the heat to a very low boil. Cook for 10 minutes.
Add the 4.0 oz. heavy cream and 2.0 oz. cheddar cheese. Increase the heat and bring to almost a boil, then reduce the heat to simmer and cook for 5 minutes. Stir every few minutes.
Season with salt, freshly ground white pepper and Tabasco sauce (optional).
Makes two delicious servings! I had one with a small Caesar salad.