How to make Cheddar Ale Soup

Simple, but not...a satisfying soup that can easily make a meal. This soup, shared with some broiled or fried sausages (we prefer smoked beef with it) and a nice bread (we do garlic) more than makes a hearty dinner! Great as a fancy appetizer.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1 lb grated Sharp Cheddar Cheese
• 1 bottle any Ale
• 2 cups Whole Milk or Half and Half
• 2 cups Chicken Stock/Broth
• 1 cup Diced Sweet White Onion
• 4 TBS Butter
• 3 TBS Cornstarch

1. Grate the cheddar and set aside. It is best to use a GOOD quality sharp cheddar from wheel or block, but it won't be the end of the world if you get a decent pre-shredded. Mix the cornstarch into the milk/half and half and keep it handy, next to the stove. Keep a spoon in the milk/half and half and cornstarch mix!
2. Dice the onion and take to the stove with the butter, heat up a medium fry pan and melt the butter. On medium to medium high heat, sauté the onion in the butter until clear and soft then set that aside.
3. this is the easiest way I have ever found to get the ingredients to actually blend well. First, pour the chicken stock and the onion into a good sized (I use a 3 quart) saucepan. Heat it up to almost a boil, then back it off to about medium/medium high. Add the Shredded Cheddar bit by bit, constantly stirring with a wooden spoon.
4. Add the ale at this point, it will foam but it will go down with a little bit of stirring, stir until the base is hot again, keep stirring!
5. OK, so we are on the last stage! That milk/half and half you kept handy? Give it a quick stir to mix it back up and pour it slowly, while stirring at all times, into your stock mix. It will not mix right in.
6. The trick here is to keep in at or just above medium high heat, and stir, stir, stir. Stir around, and pulling it up, and you will start to see it turn a nice pale orange/yellow and the liquid part will be blending in with the cheese part. Give it a bit of time, it really isn't that long and it will be a nice creamy consistency and ready to serve!

Tips & Warnings

• Toasted Corn Tortilla chips or croutons are a great garnish.
• Black Pepper and a sprig of parsley can add a dramatic and tasty touch.
• Patience! Stir a LOT!
• Easily made veggie. Replace chicken stock with vegetable stock!
• Don't think that by turning up the heat it will make it go quicker, it will just stick and burn.