Cheddar and Ale Potage De Vermont
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 44.37 ml butter
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- 78.78 ml flour
- 9.85 ml dry mustard
- 946.36 ml chicken broth
- 236.59 ml ale or 236.59 ml beer, flat and at room temperature
- 473.18 ml milk
- 946.36 ml sharp cheddar cheese, grated (1 pound)
- 59.16 ml fresh dill, chopped
- 1.23 ml cayenne
- salt
- fresh ground black pepper
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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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.