Cheddar and Ale Potage De Vermont

"A marvelous soup featuring Vermont Cheddar from Brooke Dojny's "The New England Cookbook"."
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Wonderful cheesy flavor!
     
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