April 13, 2003 -- Find a well-aged cheddar that you enjoy from your local market to create this rustic, smooth, velvety, soup , Add some crunchy croutons to the top of the soup when serving.

Heat a heavy bottom pot. Add butter and vegetables to the pot, cook vegetables off until translucent. Add flour to vegetable mixture. Cook for an additional 5 minutes (do not allow mixture to brown). Add Chicken stock, beer and dry mustard. Simmer 45 minutes.

Add 35% cream – bring to a boil. Remove from heat. Whisk in grated cheddar and season with Tabasco, Worcestershire sauce.

Puree in a blender. Strain, return to the stove. Bring back to a boil. Taste, season with salt & black pepper. Serve

Serves 10

Search The Real Beer Library For More Articles Related To: Soup, Cheese, Cheddar, English Ale

Feedback?

We're very interested in your news, notes, comments and questions, so please feel free to contact SBWoB by clicking on the link below. Or you can add your comments when you sign up for the World of Beer Update, a mid-month e-mail newsletter that brings even more of the world of beer to your computer.

Send Feedback To: beaumont@worldofbeer.com