Sometimes you feel like cooking. Sometimes you just need to eat. This recipe gives you the best of both worlds, because it tastes like you’ve been slaving over the stove for hours – but it comes together in about fifteen minutes.
The only “special equipment,” you might need is a beer bottle topper in case you feel like drinking wine with your soup, instead of finishing off the bottle.
Just a heads up on that.
And to guild the lily even more, this creamy and cheesy soup has a hint of heat that makes it irresistible.
Cheddar Ale Soup
1 tablespoon unsalted butter
2 medium stalks celery, diced
1 small onion, diced
½ large red pepper, diced
1 ½ tablespoons unbleached flour
1 ½ cups chicken or vegetable broth
½ cup ale
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
½ teaspoon hot smoked paprika
½ – ¾ cup shredded sharp cheddar cheese
Heat butter in a medium saucepan over medium heat. Add the onion, celery, and bell pepper.
Cook for 5 minutes, stirring occasionally.
Add flour to the pan, and stir for 1 minute.
Pour in the broth, ale, Worcestershire, hot sauce and paprika. Stir well.
Simmer for 5 minutes.
Add in the cheese by the handful, and whisk to incorporate. Repeat with remaining cheese.
Divide between two bowls, and serve immediately.
(Photos by Launie Kettler)