Cheddar Pale Ale Soup

  • Recipe TypeEntree
  • Prep Time40 minutes
  • Yield6-8

Made with Sebago Brewing Co.’s Local Harvest pale ale, this cheddar pale ale soup blends veggies and harvest-inspired spices to satisfy and warm the soul.

Ingredients

  • 5 Tbsp unsalted butter
  • 2 cups yellow onion, chopped
  • 1 1/4 cups carrot, chopped
  • 1 1/4 cups celery, chopped
  • 4 cloves garlic
  • 1/2 cup all purpose flour
  • 6 ounces sharp cheddar cheese, grated 
  • 4 ounces Sebago Brewing Co. Local Harvest Ale
  • 6 ounces half & half
  • 1 quart water or vegetable stock
  • 1 1/2 tsp paprika
  • 1/2 tsp dried sage
  • 1 1/2 tsp dried chives
  • 1/2 tsp ground coriander
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
  • 1 Tbsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 2 dashes Tabasco
  • 1 Tbsp apple cider vinegar

Directions

  1. To make this cheddar pale ale soup, melt butter over medium heat in a 4-quart pot.
  2. Add onions, carrots, celery, and garlic. Sauté for 12-15 minutes or until very tender.
  3. Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute.
  4. Add flour and mix thoroughly. Cook 4 minutes.
  5. Whisk in pale ale, half & half and water/stock. Bring to a boil, stirring frequently.
  6. Stir in cheddar cheese.
  7. Remove from heat. Purée on low speed until smooth.
  8. Add cider vinegar and Tabasco. Season with salt and pepper to taste.