Cheddar And Ale Potage De Vermont

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 1 celery rib, chopped
• 1/3 cup flour
• 2 teaspoons dry mustard
• 4 cups chicken broth
• 1 cup ale or 1 cup beer, flat and at room temperature
• 2 cups milk
• 4 cups sharp cheddar cheese, grated (1 pound)
• 4 tablespoons fresh dill, chopped
• 1/4 teaspoon cayenne
• salt
• fresh ground black pepper

Recipe

• 1 in a large saucepan, heat the butter.
• 2 add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• 3 sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
• 4 whisk in the broth until smooth.
• 5 cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
• 6 transfer this soup base into a food processor and process to make a smooth puree.
• 7 return the puree to the saucepan.
• 8 whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
• 9 whisk in the milk; reduce the heat to low.
• 10 add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
• 11 add 3 tablespoons of the dill and the cayenne and season with salt and pepper to atste. (the soup can be made one day ahead and refrigerated.).
• 12 when ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
• 13 do not boil or the cheese may separate.
• 14 ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.