There’s a place in Ann Arbor that has the most amazing Cheddar Ale Soup to which I go to specifically so that I can consume it. While browsing around on Pinterest the other day, I found a recipe for the same type of soup and decided I would give it go using some Michigan made craft beer. I also decided to whip up some beer bread since I had some leftover Bell’s Pale Ale from the soup. Both were super easy to make, and of course, super delicious.
Ingredients
- 1/3 cup of flour
- 1 onion
- 1 cup of baby carrots
- 3 stalks of celery
- 3 garlic cloves
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 tablespoon of Worcestershire sauce
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 bottle of Bell's Pale Ale
- 1 lb 8 oz bag of shredded sharp cheddar cheese
- salt and pepper to taste
Step 1
Saute the butter, olive oil, chopped onions, chopped carrots, and chopped celary for about 20 minutes over medium heat in a dutch oven or large sauce pan.
Step 2
Add in the chopped garlic and cook for about a minute, then add in the flour and beer. The mixture should turn into a paste, cook for a few minutes.
Step 3
Add in the cream and milk (if you don’t have cream, you can substitute for all milk), chicken broth and Worcestershire sauce.
Step 4
Bring the mixture to a boil and simmer for 10 minutes. Then remove from heat, and puree in a blender or food processor. I had to do this in two batches. It worked fine in my blender.
Step 5
Add the liquid back into the pan, and continue to cook on medium heat. Add the cheese in gradually until it melts. Serve with the bread above which is great for dipping and top with oyster crackers.
