Cheddar Ale Soup

Cheddar Ale Soup

Cheddar Ale soup…. AKA, heaven on a spoon. This stuff is absolutely to DIE for. I barely had enough to take a picture of it because I was gobbling it down so fast. Fall puts me in a soup mood, and I can’t picture a more appropriate soup for fall than this savory cheddar ale. I splurged on some pricier aged cheddar and mixed that with some sharp cheddar for this- it was absolutely heavenly. Tuckerman’s pale ale was our beer of choice.  I write that down more for own benefit as I want to make sure that I change absolutely nothing about this recipe the next time I make it. Dipping a slab of homemade Ciabtatta bread into this bacon and jalapeno garnished soup, almost felt sinful. I think I giggled a little. As I find with most soups, the longer you cook this and let the flavors combine, the better. I even made it a two day process, refrigerating it after cooking it the first time, then reheating for another session on the stove the next day. INCREDIBLE. And it does make a difference, taste-wise.  I loved it much more on day #2.

Since you’re a soup lover, feel free to check out my other soup recipes.

An with that I say, get crackin’… the sooner you try this delicious Cheddar Ale Soup, the better : )

Cheddar Ale Soup
Serves: 6 servings
 
Ingredients
  • 6 thick-cut bacon slices, diced
  • 2 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, finely diced
  • 1 tablespoon garlic, minced
  • ⅓ cup all-purpose flour
  • 1 cup pale ale (I used Tuckerman, it was perfect)
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups heavy cream
  • ½ cup milk
  • 2 cups chicken broth
  • 2 cups sharp cheddar cheese, shredded
  • Salt/pepper, to taste
  • 1 jalapeno, sliced
Instructions
  1. In a large saucepan, cook the bacon until crispy. Set aside on a paper towel to drain and cool.

  2. Leave about 2 tablespoons of the bacon grease in the saucepan, and then melt the butter and add the diced onions, carrots, and celery. Cover the pan and cook for about 25 minutes, until very soft. Stir the mixture every so often.

  3. Add the garlic and cook for about 1 minute.

  4. Sprinkle the flour on top and cook for about 5 more minutes, stirring frequently to work off the taste of the flour. It should be very thick.

  5. Add the beer and bring mixture to a boil for about 1 minute. Reduce heat to medium and mix in the Worcestershire sauce, heavy cream, milk, and chicken broth.

  6. Let the soup simmer, stirring occasionally. Keep it at this temperature for about 25 minutes, then reduce to medium-low.

  7. Carefully (and thoroughly) mix the soup in a blender, you will need to do this in 2-3 batches.

    Return the soup to the pot and gradually whisk in the cheese.

  8. Let the soup simmer for another 20 minutes.

  9. Pour into bowls and top with bacon pieces and sliced jalapeno. It's Amazing with a slab of French bread as well. ENJOY- I know you will 😉
Notes
The longer you can let this soup simmer, the better it is. I even kept mine in the fridge overnight after it was finished, then reheated it again the next day on the stove for another 30 minutes or so. It was perfection 🙂

Cheddar Ale Soup
Serves: 6 servings
 
Ingredients
  • 6 thick-cut bacon slices, diced
  • 2 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, finely diced
  • 1 tablespoon garlic, minced
  • ⅓ cup all-purpose flour
  • 1 cup pale ale (I used Tuckerman, it was perfect)
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups heavy cream
  • ½ cup milk
  • 2 cups chicken broth
  • 2 cups sharp cheddar cheese, shredded
  • Salt/pepper, to taste
  • 1 jalapeno, sliced
Instructions
  1. In a large saucepan, cook the bacon until crispy. Set aside on a paper towel to drain and cool.
  2. Leave about 2 tablespoons of the bacon grease in the saucepan, and then melt the butter and add the diced onions, carrots, and celery. Cover the pan and cook for about 25 minutes, until very soft. Stir the mixture every so often.
  3. Add the garlic and cook for about 1 minute. Sprinkle the flour on top and cook for about 5 more minutes, stirring frequently to work off the taste of the flour. It should be very thick. Add the beer and bring mixture to a boil for about 1 minute. Reduce heat to medium and mix in the Worcestershire sauce, heavy cream, milk, and chicken broth.
  4. Let the soup simmer, stirring occasionally. Keep it at this temperature for about 25 minutes, then reduce to medium-low. Carefully (and thoroughly) mix the soup in a blender, you will need to do this in 2-3 batches. Return the soup to the pot and gradually whisk in the cheese. Let the soup simmer for another 20 minutes. Pour into bowls and top with bacon pieces and sliced jalapeno. It's Amazing with a slab of French bread as well. ENJOY- I know you will.
Notes
The longer you can let this soup simmer, the better it is. I even kept mine in the fridge overnight after it was finished, then reheated it again the next day on the stove for another 30 minutes or so. It was perfection 🙂

Recipe adapted from: TraceysCulinaryAdventures.com