Cheddar Ale Soup
Folks from Wisconsin will love this… you will too!
Ingredients
Cheddar Ale Soup
- 1 large Onion white, peeled and minced
- 1 clove Garlic peeled and minced
- 1 medium Carrot peeled and minced
- 1 stock Celery cleaned and minced
- 1/4 stick Butter
- 1/8 cup Butter Olive Oil click on ingredient name to purchase
- 1/3 cup Flour all-purpose (ap) flour
- 3 cup Chicken Stock may substitute vegetable stock
- 2 12 oz. bottles Beer Mad Anthony’s Snow Plow Ale
- 2 tsp Seed Mustard Best Boy Bourbon Barrel Mustard
- 2 cup Cream heavy cream
- 9 oz Cheddar Cheese 4-year old, grated
- 2 oz Smoked Gouda Cheese grated
- 2 or 3 shakes Hot Sauce Best Boy Brunette Hot Sauce
- 2 or 3 shakes Worcestershire Sauce
Croutons
- 4 slices Rye Bread use bread of your choice
- 1 or 2 tsp Garlic & Herb Blend
- 3 tbsp Garlic Olive Oil click on ingredient name to purchase
Servings: bowls
Units:
Instructions
Cheddar Ale Soup
- In a large pot sauté the onion, carrots, celery, and garlic in the butter and oil. Cook mixture slow for about 15 minutes, without browning them. The sprinkle the flour onto the mixture, stir and cook for about 5 minutes. Add the broth, ale, and mustard. Turn the heat up and let simmer for about 15 minutes. Then add heavy cream and the cheese, and let cook until cheese is melted. Puree the soup, in batches, in a blender. When the soup is totally soup, add the hot sauce and Worcestershire. Season with salt and pepper to taste.
Croutons
- Take rye bread and cut into small crouton size, place in a bowl and toss with some Olive Twist Garlic Olive Oil and Fresco Garlic Blend. Spread the croutons on a cookie sheet and toast in a 400 degree oven until golden brown.
Recipe Notes
This recipe uses two kinds of olive oil found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil names below to learn more about them:
Powered byWP Ultimate Recipe
Tags: Butter Olive Oil, Garlic Olive Oil