Aleandcheddarsoup Recipes

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ALE AND CHEDDAR SOUP



Ale and Cheddar Soup image

This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)

Provided by PiceSeasGirl

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 slices double smoked bacon, Cut into 1/2 inch pieces
1 large white onion, Chopped
2 tablespoons flour
2 cups chicken stock
2 cups amber ale
2 large baking potatoes, Peeled and Cut into 1-inch pieces
3 cups old cheddar cheese, Grated
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Steps:

  • In a large saucepan, heat butter over medium-high heat.
  • Add bacon and sauté for 1 minute.
  • Add onion; sauté for 2 minutes or until tender.
  • Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
  • Add stock and ale; increase heat to high and bring to a boil.
  • Add potatoes; return to a boil.
  • Reduce heat and simmer for 20 minutes or until potatoes are tender.
  • Transfer soup in batched to the food processor and process until smooth.
  • Add cheese and stir until melted.
  • Stir in cream, salt and pepper.
  • Taste and adjust seasonings.
  • Note: Do not boil this soup again or it will curdle.

Nutrition Facts : Calories 387.6, Fat 26.8, SaturatedFat 16.3, Cholesterol 85.1, Sodium 638.4, Carbohydrate 16.3, Fiber 1, Sugar 2.4, Protein 16.6

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

Categories     Soup/Stew     Beer     Cheese     Appetizer     Cheddar     Gourmet     Cheese Week

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Steps:

  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
  • Serve sprinkled with bacon.

STEAK AND ALE SOUP



Steak and Ale Soup image

Make and share this Steak and Ale Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/4 cup all-purpose flour
salt
fresh ground black pepper
2 lbs beef chuck, fat trimmed and cut into 1-inch pieces
2 medium onions, coarsely chopped
3 garlic cloves, sliced
1 teaspoon dried thyme
1 (12 ounce) bottle dark beer
3 cups beef broth
4 cups baby carrots
4 medium parsnips, cut into 1-inch lengths
2 cups yukon gold potatoes or 2 cups white new potatoes

Steps:

  • Heat oil in a large skillet over high heat.
  • Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
  • Toss the meat in the flour, a few pieces at a time.
  • Add the meat, a few pieces at a time, to the oil and brown on all sides.
  • Transfer the browned meat to the insert of a 5-7 quart slow cooker.
  • When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
  • Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
  • Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
  • Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
  • Season with salt and pepper before serving.

Nutrition Facts : Calories 426.5, Fat 23.3, SaturatedFat 8.4, Cholesterol 78.2, Sodium 464.3, Carbohydrate 27.8, Fiber 5.6, Sugar 7.1, Protein 23.4

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