This soup needed to be made after my disastrous beer soaked grilled cheese incident.
I combined about 5 different recipes with what I thought it should taste like and came up with this recipe.
The first bite was exactly what I was looking for … memories of being a server at Granite City Food and Brewery 10+ years ago came flooding back to me. (they had such good cheddar ale soup).
I used 3 carrots and 1 stalk of celery. The celery was mostly leaves.
This cheese is so good – perfect for the soup. I think it tastes like a cross between cheddar and parmesan. Perfect combo.
This is the part where your rye bread comes into play. Of course you can use any bread that you want – buy croutons – have toast on the side. Or skip them all together. Totally up to you.
Pile on and eat!
- 2 T olive oil
- 3 carrots, sliced
- 1 stalk celery, chopped
- ½ cup leak or onion
- 1 stick butter
- ½ cup organic white flour
- 2 T dijon mustard
- 1 tsp salt
- 2 T worchestershire sauce
- ½ tsp celery seeds
- 1 tsp fresh thyme
- 1 bottle nut brown ale
- 2 cups chicken or beef bone broth
- 3 cups organic whole milk (preferably raw)
- 16 ounces sharp cheddar or Kerry Gold Dubliner cheese
- Heat oil in a heavy bottom soup pot.
- Pour in chopped celery, carrots and leaks.
- Brown for 5-10 minutes.
- Add in stick of butter and let cook 5 minutes.
- Add in flour and stir well.
- Cook for another 5 minutes stirring occasionally.
- Add in mustard, salt, worchesershire, celery seeds and thyme.
- Pour in beer and broth.
- Let cook for 10 minutes.
- Blend with a blender or hand blender.
- Put back into the soup pot.
- Add in milk slowly.
- You can either let this set over night in the frig or put it back on the stove and heat slowly.
- Add in cheese when you are ready to serve - adding handfuls at a time until melted.
- Serve with fresh rye croutons and fresh thyme.