Ale Cheddar Soup

This dinner was an absolute hit!


It came about when discussing with my housemate that I can never taste the beer in recipes that use it, such as our sloppy joes or Guinness cake, with one exception of a cheddar beer fondue I had at a friend’s house.
Enter Ale Cheddar Soup!

The original recipe can be found here


1/2 pound bacon (double smoked is good), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 bottle ale
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
salt and pepper to taste

Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale followed by the broth and bacon and let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted.
Season with cayenne, salt and pepper to taste. and enjoy.

Some notes:
I only used half a large purple onion, but I believe a whole white onion would have worked nicely, or some shallots.

I did not include the jalepenos, as I didn’t feel like spicy food (what???? It’s true!!) I think adding some chopped roasted red bells would be wonderful in this if allowed to cook with the soup.

The celery wasn’t a good thing, but it wasn’t horrible either. It cluttered the texture. Next time I will use mushrooms instead.

Otherwise, it was an excellent meal!


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