Cheddar And Ale Potage De Vermont Recipes

VERMONT CHEDDAR AND ALE SOUP

Vermont Cheddar and Ale Soup image

Provided by Food Network

Yield 4 pints

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 large onion, diced
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
2 tablespoons thyme
1 chef potato, peeled, diced
8 cups chicken stock
1/2 cup butter
1/2 cup flour
12 ounces Otter Creek Copper Ale
4 cups milk
3 tablespoons Dijon mustard
3 dashes Worcestershire sauce
2 dashes hot pepper sauce
1 tablespoon Kosher salt
Freshly ground black pepper
2 cups plus 1 cup Grafton Vermont cheddar cheese
Chopped parsley

Steps:

In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

EMERIL'S LONG TRAIL CHEDDAR ALE SOUP

Emeril's Long Trail Cheddar Ale Soup image

This is a recipe Emeril did on Emeril Green. He recommends organic everything and the Long Trail brand of ale. Personally, I think it's good no matter what brands I use!

Provided by DungeonDeb

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2/3 cup all-purpose flour
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 teaspoon mustard powder
1 tablespoon hot sauce
6 cups water
9 ounces long trail ale
4 cups chicken stock
1 cup parmesan cheese, grated
1/2 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded

Steps:

In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
Slowly whisk in the water, ale and chicken stock and bring to a simmer.
Add the Parmesan cheese.
Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
Turn off heat and let stand for 5 minutes.

Nutrition Facts : Calories 542.6, Fat 30, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1082.4, Carbohydrate 34, Fiber 1.8, Sugar 7.2, Protein 29.5

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