Cheddar and ale soup
- October 2016
- Serves 6
- Hands-on time 45 min
Amazingly cheesy with a serious hit of booze, Debbie Major’s cheddar and ale soup is like an English version of fondue.
- 32.9g fat (20.5g saturated)
- 21.7g (6.2g sugars)
- 75g unsalted butter
- 1 large onion, chopped
- 175g King Edward potatoes, diced
- 75g plain flour
- 250ml fresh chicken stock
- 250ml fresh cream milk
- 500ml pale ale
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard
- 350g mature cheddar, coarsely grated
- Melt the butter in a large pan. Add the chopped onion and diced potatoes. Cover and cook over a low heat for 10-15 minutes until soft but not coloured.
- Uncover and stir in the flour. Cook for 1 minute, stirring. Stir in the chicken stock,full cream milk and pale ale. Bring to the boil, cover and simmer for 10 minutes. Cool slightly, add the Worcestershire sauce and 1 tsp English mustard, then liquidise until smooth. Return to the pan and heat gently. Stir in 350g coarsely grated mature cheddar until melted, then season.
- Serve in warmed bowls sprinkled with cooked, crumbled streaky bacon and chopped chives.
The soup is quite thick, so if you’d like it thinner, use a bit more stock.
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