Tuesday, March 29, 2011

Cheese and Ale Soup

Seth went to Moravian College in Bethlehem, PA.  Whenever I would come to visit, Seth and I would head over to Brew Works for some awesome beer and food.  One of our favorite items on the menu is their Beer and Cheddar Soup.  It is freaking amazing!  Being faced with some cold weather over the weekend, we decided to whip up our own batch.

Cheese and Ale Soup

3 tbs. butter
1 large onion, diced
1/3 c. flour
2 tbs. dried mustard
3 c. vegetable stock
2 1/2 c. sharp cheddar, shredded
12 oz. ale (we used a pale ale and it was a bit too pale, but I think a nice brown ale would be yummy!)
pepper to taste
chives for garnish

Melt the butter in your favorite soup pot, add the onions and saute until translucent
Add the flour and mustard, stirring to coat, cook for 2-3 minutes, stirring constantly
Slowly add in the broth, simmer for 10ish minutes or until thickened and bubbly
Add the beer and cheese, simmer for 5 minutes
In batches, process the soup in a blender until smooth, return to pot
Heat for a few more minutes and adjust seasoning, garnish with chives

This soup is great with some hearty pumpernickel break and a nice green salad.  Enjoy!

1 comment:

  1. Hi! I love about an hour from Bethlehem and have been to Brew Works a few times. I will try this recipe! Thanks!