Cheese Ale Soup Recipe
Cheese Ale Soup Recipe
Table of Contents
Cheese Ale Soup Recipe
This comforting Cheese Ale Soup Recipe is the ultimate blend of creamy cheese, bold ale, and hearty flavors. Perfect for cozy evenings, it combines classic comfort food ingredients into a smooth and savory dish. Pair it with crusty bread for a satisfying meal.
Description
This Cheese Ale Soup Recipe is a true celebration of rich and hearty flavors. Combining the nutty tang of sharp cheddar cheese with the robust flavor of ale, this soup is perfect for cheese lovers and ale enthusiasts alike. Its velvety texture and comforting warmth make it ideal for chilly days or as an impressive starter for dinner parties.
The soup starts with a base of sautéed onions, celery, and garlic, creating a savory depth. The addition of flour transforms this base into a roux, thickening the soup beautifully. A splash of ale not only enhances the taste but also brings a delightful complexity. Heavy cream and chicken broth ensure a creamy, silky texture, while Worcestershire sauce and Dijon mustard elevate the flavor profile.
Topped with crispy bacon bits and fresh chives, this Cheese Ale Soup Recipe is as visually appealing as it is delicious. Whether served in bread bowls or with toasted baguettes, it’s a guaranteed crowd pleaser.
This Cheese Ale Soup Recipe combines creamy sharp cheddar, hearty ale, and savory spices for a rich, comforting dish. Perfect for cozy nights, this soup is easy to make and packed with flavor. Pair it with crusty bread or serve in a bread bowl for a satisfying meal. Ideal for cheese lovers and pub-style food enthusiasts.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all purpose flour
- 1 cup ale (choose a medium bodied beer like amber ale)
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: crumbled bacon, chopped chives, or croutons
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat.
- Add the onions, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
- Make the Roux: Sprinkle the flour over the cooked vegetables. Stir continuously for 1-2 minutes to cook off the raw flour taste.
- Incorporate the Ale: Gradually pour in the ale, whisking constantly to prevent lumps. Let it simmer for 2-3 minutes.
- Add Broth and Cream: Slowly add the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring frequently.
- Melt the Cheese: Reduce heat to low and stir in the shredded cheddar cheese, one handful at a time. Ensure the cheese melts completely before adding more.
- Season the Soup: Add Worcestershire sauce, Dijon mustard, smoked paprika, and salt and pepper to taste. Stir well.
- Blend (Optional): For an ultra smooth soup, use an immersion blender to puree the mixture.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped chives, or croutons. Serve with crusty bread or in bread bowls for a hearty meal.
Notes
- Beer Choice: A medium bodied ale like an amber or pale ale works best. Avoid overly bitter beers as they may overpower the soup.
- Cheese Options: For added flavor, mix sharp cheddar with a bit of Gruyere or Parmesan.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid separating the cheese.
- Vegetarian Option: Replace chicken broth with vegetable broth and skip the bacon garnish.
Cheese Ale Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all purpose flour
- 1 cup ale choose a medium bodied beer like amber ale
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups sharp cheddar cheese shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: crumbled bacon chopped chives, or croutons
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat.
- Add the onions, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
- Make the Roux: Sprinkle the flour over the cooked vegetables. Stir continuously for 1-2 minutes to cook off the raw flour taste.
- Incorporate the Ale: Gradually pour in the ale, whisking constantly to prevent lumps. Let it simmer for 2-3 minutes.
- Add Broth and Cream: Slowly add the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring frequently.
- Melt the Cheese: Reduce heat to low and stir in the shredded cheddar cheese, one handful at a time. Ensure the cheese melts completely before adding more.
- Season the Soup: Add Worcestershire sauce, Dijon mustard, smoked paprika, and salt and pepper to taste. Stir well.
- Blend (Optional): For an ultra smooth soup, use an immersion blender to puree the mixture.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped chives, or croutons. Serve with crusty bread or in bread bowls for a hearty meal.
Notes
- Beer Choice: A medium bodied ale like an amber or pale ale works best. Avoid overly bitter beers as they may overpower the soup.
- Cheese Options: For added flavor, mix sharp cheddar with a bit of Gruyere or Parmesan.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid separating the cheese.
- Vegetarian Option: Replace chicken broth with vegetable broth and skip the bacon garnish.
