Cheddar Ale Soup
Makes 6 servings
Source: Cabot Cheese
4 slices bacon
4 tablespoons Cabot Salted Butter
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (12-ounce) bottle Harpoon Celtic Ale
2 1/2 cups low-fat (1%) milk
1 (14-ounce) can 99% fat-free chicken broth
1 teaspoon dry mustard
1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)
Salt and ground black pepper to taste.
In skillet or microwave, cook bacon until crisp; crumble and set aside.
In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4minutes.
Stir in flour and cook, stirring, about 3 minutes longer.
Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn't scorch on bottom of pan.
Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.
Serve topped with crumbled bacon.
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