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White Cheddar Ale Soup Recipe North Peak

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Let's Stay Home Tonight! White Cheddar Ale Soup
Let's Stay Home Tonight! White Cheddar Ale Soup from letsstayhome.blogspot.com

Description

White cheddar ale soup is a creamy and flavorful soup that is perfect for cold winter nights. It is made with a combination of sharp white cheddar cheese and ale, which gives the soup a slightly bitter and nutty flavor. This soup recipe is from North Peak Brewing Company, a popular brewery in Traverse City, Michigan. It is a hearty and satisfying soup that is easy to make and perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup ale
  • 2 cups shredded white cheddar cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Whisk
  • Immersion blender or regular blender

Method

  1. Melt the butter in a Dutch oven or large pot over medium heat.
  2. Add the chopped onion and minced garlic, and cook until the onion is softened and translucent.
  3. Add the flour to the pot and whisk until it is fully incorporated into the butter and onion mixture. Cook for 2-3 minutes.
  4. Gradually whisk in the chicken broth and ale, making sure to whisk out any lumps.
  5. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened slightly.
  6. Add the shredded white cheddar cheese to the pot and stir until it is fully melted and incorporated into the soup.
  7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until it is smooth and creamy.
  8. Stir in the heavy cream and season the soup with salt and pepper to taste.
  9. Return the pot to the heat and simmer for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
  10. Serve the soup hot, garnished with additional shredded cheddar cheese and chopped chives if desired.

Notes

  • If you don't have ale, you can substitute any type of beer or even white wine.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • If the soup is too thick, you can thin it out with additional chicken broth or ale.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 400
  • Total fat: 29g
  • Saturated fat: 18g
  • Cholesterol: 90mg
  • Sodium: 760mg
  • Total carbohydrates: 15g
  • Dietary fiber: 1g
  • Sugar: 2g
  • Protein: 17g

Recipes FAQ

  • Can I use a different type of cheese?

    • Yes, you can use any type of cheese that melts well. Some good options include sharp cheddar, gouda, or gruyere.

  • Can I make this soup ahead of time?

    • Yes, you can make the soup up to 2 days ahead of time and store it in the refrigerator. Reheat it on the stove over low heat, stirring occasionally, until it is hot and bubbly.

  • Can I freeze this soup?

    • Yes, you can freeze the soup for up to 3 months. Let it cool to room temperature, then transfer it to a freezer-safe container and freeze. To reheat, thaw the soup in the refrigerator overnight, then reheat on the stove over low heat, stirring occasionally, until it is hot and bubbly.

Recipe Tips

  • Make sure to use a good-quality ale for this recipe, as it will greatly affect the flavor of the soup.
  • When pureeing the soup, be careful not to over-blend it or it may become too thin and lose its creamy texture.
  • Garnish the soup with additional shredded cheddar cheese and chopped chives for added flavor and texture.

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