Spring Cheddar Cheese and Ale Soup

I based this soup on a recipe I found in a cookbook I got in Bar Harbor, Maine a few years ago.  It’s cheesy and good.

Spring Cheddar Cheese and Ale Soup

Ingredients:

• 6 T. butter
• 2 cups onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 1/2 cups asparagus, chopped
• 2 cloves garlic, finely chopped
• 5 cups chicken stock
• 2 cups sweet brown ale
• 3/4 pound sharp cheddar cheese, grated
• 1/2 cup flour
• 1 cup cream (or milk)

Cooking Directions:

1. In a large stock pot over medium heat saute vegetables and garlic in butter for about 10 minutes – until almost tender.
2. Add stock and ale. Simmer another 15-20 minutes.
3. Combine cheese and flour. Using a whisk, blend the cheese mixture into the stock. Keep the heat on the low side and stir until the cheese is completely melted.
4. Blend the cream in slowly. Salt and pepper to tast.