Vermont Cheddar Ale Soup
A thick, velvety soup built from sharp Vermont cheddar melted into a roux-based broth with a splash of local ale, finished with a swirl of cream. It is a modern staple on ski-town and creamery-visitor menus across the state.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Dutch oven
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 30
- carbs
- 18
- protein
- 17
- calories
- 420
Instructions
- 1
Melt butter in a Dutch oven. Saute the onion, carrot, and celery until soft, about 8 minutes.
- 2
Sprinkle in the flour. Stir and cook for 2 minutes to make a roux (a thick paste).
- 3
Slowly whisk in the chicken stock and ale. Bring the mixture to a gentle simmer.
- 4
Simmer for 15 minutes, stirring once in a while, until slightly thick.
- 5
Turn the heat down to low. Stir in the heavy cream and mustard powder.
- 6
Take the pot off the heat. Stir in the shredded cheddar in small handfuls until completely melted.
- 7
Season with salt and pepper. Serve hot with extra shredded cheddar on top.
Chef's tips
Grate your own cheddar cheese and stir it in off the burner in small handfuls so the soup stays smooth.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently over low heat, stirring constantly, without letting it boil.
Common mistakes to avoid
- •Boiling the soup after adding the cheese, which makes the soup separate and turn grainy.
- •Using bagged pre-shredded cheese, which has added starch that keeps it from melting smoothly.
Serving suggestions
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