01 March 2014

Cheddar Ale Soup

The winter that won't let go....honestly it's exhausting. At least we have fabulous soup to keep us going! I used a hearty English ale called "Hobgoblin", but feel free to use what you like according to your tastes!


2 leeks, sliced
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 Tablespoons butter
1/3 cup flour
2 cups milk
2 cups chicken stock
12 ounces of beer
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
1 pound sharp cheddar (I used Welsh) grated

In a large saucepan over medium heat, melt butter and add leeks, carrots and celery. Stir occasionally until vegetables have browned and softened. Add garlic and cook 2 minutes. Add flour and stir to coat, cook 1 minute until flour has browned slightly. Add all liquids and stirring until smooth. Reduce heat to simmer adding seasonings. Begin adding cheese by the handful and allowing to melt before adding the next. Cooking about 5 minutes. Do not allow to boil.

Serve immediately, fabulous garnished with a few bits of bacon!

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