Vermont Cheddar Ale Soup


Cheese Counter Love

The best cheese selection in Vermont is at Health Living Market’s amazing cheese department! The knowledgeable and friendly staff can help you find the perfect cheese to match your mood, taste, and talk to you about how to pair it with other cozy foods. Now that fall is in full swing, we’d love to share with you two of our favorite things: cheese and soup – Vermont Cheddar Ale Soup.

Vermont Cheddar Ale Soup

1 large onions (1 ½ cups)
1 medium carrot, cut into 1/4-inch dice (1/2 cup)
1 celery ribs, cut into 1/4-inch dice (1/2 cup)
2 teaspoons finely chopped garlic
1 bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups chicken broth
1 (12-oz) bottle ale
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably aged Grafton or aged Cabot; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Heat a medium heavy pot over moderate heat. Add butter. When butter is melted and hot add onions, carrots, celery, garlic, and bay leaf, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Bring to a boil. Then lower heat.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon and serve hot.

By Healthy Living Taste Maker Courtney Contos, of Chef Contos Kitchen and Store
65 Falls Rd., Shelburne, VT 05482
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