Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 This is the recipe I used, but of course I can't follow most recipes exactly (except for baking). My version is typed out below. I only made a half of a recipe and it was enough to feed 4 people. This is good and rich, but definitely not health food! http://www.grouprecipes.com/103460/vermont-cheddar-and-ale-soup.html This soup, served on Christmas Eve, was part of my sister's Christmas present. She is an aficionado of cheddar ale soups served at breweries. She said that this one tastes almost exactly like the one served at Upstream Brewing Company. **Most breweries use chicken stock in their cheddar ale soup!** Cheddar Ale Soup - 1/2 tsp minced garlic - 1/2 sweet onion, minced - 1/4 cup carrot, peeled and diced 1/4 inch pieces - 1 qt vegetable stock - 1/2 pint heavy cream - 1 pounds Cheddar, shredded - 1/2 bottle (11 oz) Ale - I used Boulevard Pale Ale, Boulevard is a local brewery, not sure how available it is in other parts of the country) - 1/2 cup diced potatoes - 4 tbsp butter - Extra virgin olive oil 1. Saute carrots until soft in 1 T olive oil and 1 T butter. 2. Add bottle of beer and simmer 5 minutes. 3. Add carmelized onions, potatoes, stock and remaining butter. 4. Simmer until potatoes are tender, then turn off flame. 5. Add cream, garlic and cheddar slowly with whisk. 6. Puree in blender - or use immersion blender. Audrey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 This really looks like a good recipe. I will be trying it for New Years or soon there after Thanks for sending it into the group. Brad , Audrey Snyder <AudeeBird wrote: > Cheddar Ale Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 This sounds great! I'd like to try it with Great Lakes Christmas Ale - a great local winter brew. What would happen if I used an entire bottle? Would it turn out much different? Just wondering. Thanks, Deann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 It might not be as thick (though you could thicken it with cornstarch or flour). The original recipe called for one whole bottle of ale, and 2 pounds of cheddar, so you could make twice the recipe. Audrey On Sun, Dec 27, 2009 at 2:13 PM, Deann Tosenberger <deannmtwrote: > > > This sounds great! > I'd like to try it with Great Lakes Christmas Ale - a great local winter > brew. > What would happen if I used an entire bottle? Would it turn out much > different? > Just wondering. > Thanks, > Deann > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 > I'd like to try it with Great Lakes Christmas Ale - a great local > winter brew. > What would happen if I used an entire bottle? Would it turn out much > different? You could always drink the other half of the bottle! :-) Alex Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2009 Report Share Posted December 27, 2009 At 02:29 PM 12/27/2009, you wrote: > > > > I'd like to try it with Great Lakes Christmas Ale - a great local > > winter brew. > > What would happen if I used an entire bottle? Would it turn out much > > different? > >You could always drink the other half of the bottle! :-) That's a given:-) Barbara >Alex > > Quote Link to comment Share on other sites More sharing options...
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