Cheddar & Ale Soup

Cheddar & Ale Soup

Cheddar & Ale Soup

Cheddar & Ale Soup

 

Ingredients

75g butter

1 large onion, chopped

1 large potato, peeled & diced

70g plain flour

500ml chicken stock

500ml ale

100ml cream

350g strong cheddar, grated

Ground black pepper

 

For the dressing:

4 tbsp olive oil

1 tbsp maple syrup

1 tbsp cider vinegar

 

To garnish:

1 large green apple, peeled, cored and finely diced

2 tbsp chopped chives

 

Method:

Melt the butter in a large saucepan over a medium heat.  Add the onions and potato and cook gently, stirring from time to time, until softened (but don’t let them take on any colour) – around 10-15 mins.

Sprinkle the flour evenly over the vegetables in the pan and cook, stirring for 1-2 mins, then stir in the chicken stock.  Whack up the heat and bring to the boil, then reduce to a simmer and cook gently for about 10 minutes until the soup has thickened.  Pour in the ale and heat gently for a further few minutes.

Remove from the heat, let cool slightly and then blend with a blender.  Add the cream and whiz until nice and smooth.

Pass soup through a fine sieve into a clean saucepan and season with pepper and not too much salt as the cheese will introduce a saltiness later.

To make the dressing, whisk together the olive oil, maple syrup and cider vinegar in a small bowl until emulsified.

Warm the soup over a gentle heat and stir in the grated cheddar, allowing it to melt. Taste and adjust seasoning if necessary.

Ladle the soup into warmed bowls and trickle a little dressing on top of each one.  Sprinkle on the diced apple and chives and serve immediately.

 

Recipe from: Tom’s Table by Tom Kerridge.

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