Cheddar Cheese Soup With Ale

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READY IN: 45mins
Recipe by carrie sheridan

this can be very good with grated apple on the side

Ingredients Nutrition


  1. Clean the leek and slice thinly.
  2. In a large saucepan over medium heat, melt the butter.
  3. Add the leek, carrot and celery and saute until softened, about 10 minutes. Season with salt and pepper.
  4. Stir in the flour and mustard until incorporated and cook for about 1 minute.
  5. Add the stock and ale and bring to a simmer over high heat.
  6. Redice the heat to medium an dcook, whisking to break up any lumps of flour, until the mixture is slightly thickened, about 5 minutes.
  7. Add the cheeses and whisk constantly until nicely melted, 3-5 minutes longer. Do not let boil.
  8. Stir in the cayenne and Worcestershire sauce. Taste and adjust the seasoning.
  9. Ladle the soup into warmed bowls, garnish with the parsley, and serve immediately, garnished with additional cheese or garlic toasts.

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