Prep 15 mins
Cook 30 mins
A marvelous soup featuring Vermont Cheddar from Brooke Dojny's "The New England Cookbook".
- 3 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- 1⁄3 cup flour
- 2 teaspoons dry mustard
- 4 cups chicken broth
- 1 cup ale or 1 cup beer, flat and at room temperature
- 2 cups milk
- 4 cups sharp cheddar cheese, grated (1 pound)
- 4 tablespoons fresh dill, chopped
- 1⁄4 teaspoon cayenne
- fresh ground black pepper
- In a large saucepan, heat the butter.
- Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
- Whisk in the broth until smooth.
- Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
- Transfer this soup base into a food processor and process to make a smooth puree.
- Return the puree to the saucepan.
- Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
- Whisk in the milk; reduce the heat to low.
- Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
- Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste. (The soup can be made one day ahead and refrigerated.).
- When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
- DO NOT BOIL or the cheese may separate.
- Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.