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January 25, 2013

Cheddar and Ale Soup

Ale is brewed from MALT and HOPS, the hops creates a stonger flavor. A light Ale is used to give the soup the best color.

Serves 8


  • 5 tbsp. unsalted butter
  • ¼ cup celery, finely diced
  • 3 scallions, thinly sliced
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • ¼ teaspoon fresh grated nutmeg
  • 1 ½ cups light ale
  • 2 oz. freshly grated Parmesan cheese
  • 8 oz. sharp Cheddar cheese, grated
  • 5 oz. Cheddar cheese, grated
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. diced green pepper
  • Additional toppings (optional): Sun dried tomatoes, broccoli, smoked bacon, chives, sour cream or garlic butter


    Melt butter over low heat. Add the diced vegetables and nutmeg, sauté until tender.

    Add flour. Cook for 5 minutes.

    Add stock and ale, and bring to simmer, stirring well.

    Whisk in the 3 cheeses and pepper.

    Simmer over low heat for 7 minutes.

    Do not boil.

    Garnish with additional toppings.

    Serve with rich, full-flavored multi-grain bread fresh from the oven, and a good bottle of beer.

    Cooking wiser:
    The Cheese will melt better under very low heat.

    Make it your own
    Use your favorite flavored cheese for a different twist. For example hot peppery cheeses, smoked cheese, herb flavored cheese, caraway cheese, or Cabot sun dried tomato cheese.

    Tip: To reduce calories and cholesterol use Cabot reduced fat cheese

  • Posted by terri at January 25, 2013 03:24 AM