Gastronomixs

Beer and cheese soup

This robust soup is filled with the typical flavours of England including Cheddar, mustard, and the hops taste of English ale.

Beer and cheese soup

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Ingredients

1

litre

chicken stock

3

 

leeks, white parts

3

 

carrots

4

cloves

garlic

2

 

bay leaves

500

ml

milk

100

g

white bread (crusts removed)

300

ml

pale ale

2

tbsp

Worcestershire sauce

10

g

mustard powder

10

g

salt

5

g

black pepper, ground

200

g

mature English Cheddar

 

 

butter

Preparation method

  • Cut the vegetables into equally sized pieces of approx. 1cm.
  • Finely chop the garlic.
  • Gently fry the vegetables and the garlic in a little butter.
  • Add the mustard powder and the bay leaves.
  • Deglaze with the pale ale and the chicken stock.
  • Gently bring to the boil and cook until the carrots are tender.
  • Soak the bread in the milk.
  • Remove the bay leaves from the soup.
  • Transfer the soup to a blender and add the bread and milk mixture.
  • Blend the soup to a smooth consistency and pass through a micro-perforated sieve if needed.
  • Return the soup to the pan and bring to the boil.
  • Remove the soup from the heat and stir in the grated Cheddar.
  • Season to taste with salt, black pepper, and Worcestershire sauce.

Serving suggestions

  • As a soup on its own served with toast and crispy bacon.

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