Cheddar and Ale Potage De Vermont

Total Time
Prep 15 mins
Cook 30 mins

A marvelous soup featuring Vermont Cheddar from Brooke Dojny's "The New England Cookbook".

Ingredients Nutrition


  1. In a large saucepan, heat the butter.
  2. Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
  4. Whisk in the broth until smooth.
  5. Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
  6. Transfer this soup base into a food processor and process to make a smooth puree.
  7. Return the puree to the saucepan.
  8. Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
  9. Whisk in the milk; reduce the heat to low.
  10. Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
  11. 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.).
  12. When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
  13. DO NOT BOIL or the cheese may separate.
  14. Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.
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