Name: Vermont Cheddar and Ale Soup
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Amy Chamberlain, The Perfect Wife

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Vermont Cheddar and Ale Soup

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