Cheddar Ale Soup

  • serves 0


140 Ratings
Directions for: Cheddar Ale Soup


1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)

2 small onions, peeled and diced

1 carrot, peeled and diced

2 celery stalks, diced

¼ cup flour

1 ½ cup dark beer (12 oz)

1 ½ cup chicken stock (12 oz)

1 cup 35% cream

2 cup grated cheddar

Sprinkled sea salt and freshly ground black pepper, to taste

Few dashes Worcestershire sauce


1. Melt the butter in a saucepot. Add the onions and sauté until golden brown. Add the carrot and celery and continue to sauté for a few minutes more. Stir in the flour and continue cooking for a few minutes more. Add the beer, stock and cream and simmer until the soup has thickened, about five minutes more. Add the grated cheddar, salt and pepper and Worcestershire sauce and stir until smooth.

See more: Eggs/Dairy, Winter, Saute, Soup, Vegetables, Cheese, Fall, North American, St Patrick's Day


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