Ingredients
5 Tbsp unsalted butter2 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
- To make this cheddar pale ale soup, melt butter over medium heat in a 4-quart pot.
- Add onions, carrots, celery, and garlic. Sauté for 12-15 minutes or until very tender.
- Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute.
- Add flour and mix thoroughly. Cook 4 minutes.
- Whisk in pale ale, half & half and water/stock. Bring to a boil, stirring frequently.
- Stir in cheddar cheese.
- Remove from heat. Purée on low speed until smooth.
- Add cider vinegar and Tabasco. Season with salt and pepper to taste.
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