Cheddar Ale Soup With Tabasco Chive Creme Fraiche

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Found in a newspaper magazine. This looks yummy! I have not tried it, but will when the weather turns back to soup weather.

Ingredients Nutrition


  1. In a heavy saucepot, melt the butter and sweat the onions, leeks, carrot, celery and garlic until onions are translucent.
  2. Sprinkle in the flour while stirring to incorporate.
  3. Add the hot chicken stock slowly, while stirring with a whisk.
  4. Once all the stock is added, add the beer.
  5. Then add the bay leaf and thyme and cook for 1/2 hour, stirring the bottom of the pot occasionally.
  6. Remove the bay leaf and thyme and turn off heat.
  7. Stir in the cheddar cheese, parmesan cheese, heavy cream and dijon mustard.
  8. NOTE: Do not boil the soup once the dijon mustard is added.
  9. Adjust the seasoning with salt, pepper, tabasco and worcestershire sauce.
  10. Strain the soup.
  11. TO SERVE:.
  12. Spoon soup into heated bowls and finish with a dollop of tabasco chive creame fraiche.
  14. Whip the creme fraiche in a mixer.
  15. Once soft peaks are reached, add other ingredients and stir to combine.