Most soups are easy on the wallet, great stretchers of meat or other more costly ingredients. Here is a great soup you can throw together with ingredients you may already have on hand. Soup course or main course. Dress it up for company, or just enjoy a simple soul-warming bowl on a week-night.
Cheddar-Ale Soup
- 1 stick (1/2 cup) butter
- 1 cup red or yellow onions, chopped
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
1. In a large saucepan over medium heat, melt the butter. Add the aromatic vegetables and saute until soft, about 5 minutes. If you don't have carrots and/or celery on hand, increase the amount of onion. Some variations of this soup only use onioin.
- 1/2 cup flour
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
2. (Have your liquid ingredients measured before starting this step.) Add the dry ingredients and cook, stirring constantly, about 5 minutes.
- 16 oz can chicken broth
- 4 cups milk
- 12 oz can nut brown ale (or your favorite ale or other beer will work)
3. Gradually stir in the liquids. Cook over medium heat, stirring constantly, until the soup comes to a boil. Reduce the heat and simmer until thickened. Do not let it boil.
- 1/4 cup parmesan cheese, freshly grated
- 2 cups sharp cheddar cheese grated
4. Stir in the cheeses until they melt. Taste and adjust the seasonings. Let the soup barely simmer for another 10-15 minutes to mix the flavors.
Yield: 6 main course servings
Dress It Up? Top individual servings with crumbles of crisp-cooked bacon and snipped chives.
Leftovers? Reheat the soup slowly. Don't let it boil. Leftovers will keep, refrigerated for up to 3 days.
If this whets your appetite for hearty soups and stews, check out these recipes, including:
- Guinness Onion Soup with Cashel Blue
- Pumpkin Apple Soup
- African Chicken-Peanut Soup
- Hoppin' John Chili
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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