IngredientsRecipe Photo: Cheddar & Ale Soup
- 3 tbsp (45 ml) butter
- 2 medium onions, diced
- 4 cloves garlic, chopped
- 1 tsp (5 ml) dried chilies
- 1 tbsp (15 ml) fresh thyme, chopped, or 2 tsp (10 ml) dried thyme
- 4 tsp (20 ml) dry mustard powder
- 3 tbsp (45 ml) all purpose flour
- 1/2 cup (125 ml) warm, whole fat milk
- 1 12 oz (330 ml) bottle of medium to dark ale
- 1 cup (250 ml) warm beef or chicken stock
- 1/2 cup (125 ml) sour cream
- pinch cayenne pepper
- dash Worcestershire sauce
- 2 cups (500 ml) grated aged cheddar cheese
- 4 green onions, chopped
- Melt butter in a medium pot over medium heat.
- Add onions and cook until slightly softened, about 6 to 7 minutes.
- Add chilies, garlic and flour.
- Continue to cook while stirring often to make sure the flour does not burn.
- Add milk, ale and stock and bring mixture to a light boil.
- Reduce heat and add mustard (you can add dried thyme with the mustard if you are not using fresh).
- Continue to let the soup simmer for about 10 to 15 minutes stirring occasionally.
- Remove soup from heat and whisk in cheese gradually so it melts consistently.
- Whisk in sour cream, fresh thyme (if using), Worcestershire sauce, cayenne pepper.
- Season soup with salt and pepper. Garnish with green onions.
- Serves 4 people
Per serving (377.5 g): 573.9 calories, 25.3 g protein, 21.9 g carbohydrate, 1.9 g fibre, 6.8 g sugar, 40.9 g fat, 24.9 g saturated fat, 0 g trans fat, 119.8 mg cholesterol
Wine pairing suggestion:
The most natural pairing for this soup is with dark ale as it is an important ingredient. Alternatively, Malbec or Cabernet Sauvignon both pair well with old cheddar and have enough depth for the dark ale in the soup.