Recipe Ingredients
This local breweries manifesto states that they “rebel against mediocrity.” Clearly! Using farm-fresh ingredients and world-class malts, they create ales for the craft beer enthusiast.
We selected ...
Extra-sharp cheddar and a hearty stout or ale balance perfectly in this hearty soup.
Ingredients
SERVINGS: 4 to 6 Serving(s)
- 2 medium leeks (white and pale-green parts only), cut into ¼-inch dice (2 cups)
- 2 medium carrots, cut into ¼-inch dice (1 cup)
- 2 celery ribs, cut into ¼-inch dice (1 cup)
- 2 teaspoons finely chopped garlic
- 1 Turkish or ½ California bay leaf
- ½ stick (¼ cup) unsalted butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1¾ cups reduced-sodium chicken broth (14 fluid ounces)
- 1 (12-ounce) bottle ale (we used Taylor & Son’s Brewery Coconut Cream Stout)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound extra-sharp Cheddar grated (4 cups) (we used Jake’s Sharp Cheddar Cheese)
- 4 bacon slices (3½ ounces total), cooked and crumbled
Preparation
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, 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.
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.
Related Stories & Recipes
