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Cheddar Ale Soup

11/14/2012

Free State Brewing Company Cheddar Ale Soup

Featured in the Winter 2005 KANSAS! magazine
(Recipe courtesy of Free State Brewing Company in Lawrence.)

3 Tablespoons salted butter
3 Tablespoons all-purpose flour
1/4 cup minced yellow onion
1/4 cup small diced red bell pepper
1/4 cup small diced green bell pepper
2 garlic cloves, minced
1 cup Free State Ad Astra ale
3 oz. cream cheese
2 cups milk
1 cup cream
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon hot sauce
Fresh parsley and thyme to taste
8 ounces grated Alma white or yellow cheddar cheese
In 1 Tablespoon butter, cook onion, peppers, and garlic until onion is transparent. Add remaining
butter and flour, stir well and cook mixture on med-low heat for 5 minutes stirring often. Add
beer in small increments, mixing smooth after each addition. Cut cream cheese into smaller
chunks and add to mixture. Mash and stir cream cheese until it is completely melted into
mixture. Gradually add milk to mixture, mixing smooth after each addition. You may want to use
a whisk at this point. Add cream and seasonings, stir, and heat to 160°, being careful not to heat
beyond this temperature. Add cheese in 3 increments stirring smooth with a whisk after each
addition. If cheese is not melting after 30 seconds, check temperature and add heat if necessary.
If soup is thin, add more cheese. If soup is thick add milk.
Serves 6-8