- Level: Easy
- Yield: 4 pints
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
Directions
- 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.
