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.
Loved this dish? We think you’ll like our cauliflower cheese soup with mustard seed and cheddar scones, too.
- 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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