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Architect Mom

Architect Mom

Drafting a life

Spring Cheddar Cheese and Ale Soup

by Joan Robinett Wilson on May 12, 2011

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

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.
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Filed Under: eat, Soup Tagged With: ale, cheese, eat, food, soup

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Snohomish, WA is where you’ll find me, architect mom, ”drafting a life”; working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.

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