It’s time to brighten up your midweek dinner. Try a new soup with a twist, but maybe don’t serve it to the children, give them fish fingers instead 😉
This soup is quite thick, velvety, with a slightly bitter note of Ale. If you love Ale, you’ll love this soup.
CHEDDAR AND ALE SOUP
(Adapted from ‘Delicious’ magazine)
1 tablespoon vegetable oil
1 onion, chopped
2 celery sticks, chopped
2 big potatoes (I used ‘King Edward’), peeled and diced
50g plain flour
250ml vegetable stock
250ml full fat milk
500ml pale Ale
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
200 mature Cheddar, grated (plus some more to serve – optional)
- In a big pan melt butter and oil. Add the onion and cook it about 4 minutes until it becomes translucent. Add celery and potatoes, cover and cook over low heat for 10-15 minutes.
- Uncover, stir in the flour, cook for 1 minute.
- Add the stock, milk and Ale. Bring to the boil, reduce the heat, cover and simmer for 15 minutes, or until potatoes are cooked.
- Add the Worcestershire sauce and mustard, then liquidise until smooth.
- Return to the pan and heat up gently, if required.
- Stir in grated Cheddar until melted, season and serve with nice crusty bread.