I used a super hoppy beer for this recipe, which I thought ended up being a bit of an issue here (the recipe calls for a pale ale, but mine was a local beer that leaned more IPA). John liked the bitter edge, though, so who knows. In general, a nice recipe that paired well with pretzel rolls, but the leftovers sort of languished in our fridge.
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- ½ teaspoon dry ground mustard
- salt and pepper, to taste
- 4 tablespoons all-purpose flour
- 2 cups chicken stock (could use veg to make vegetarian)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 bottle pale ale (12 ounces)
- 2 cups grated sharp Cheddar
- 1 cup shredded Gruyere
- ½ cup heavy cream (or use half-and-half; I can’t remember which we used)
- ¼ teaspoon red pepper flakes (optional)
In soup pot, melt the butter over medium heat.
Add the onion, celery, garlic, ground mustard and sprinkle with salt and pepper. Sauté the mixture for 15 minutes.
Sprinkle flour over vegetables and cook 1 minute, stirring constantly.
Add the chicken stock, Dijon mustard and Worcestershire sauce; simmer for 15 minutes.
Add the ale; simmer for 5 minutes.
Using an immersion blender, purée the soup until smooth (I thought about using the Vitamix here but then didn’t feel like transferring it when hot).
Add the grated cheeses and cream to the pot and stir until completely melted.
Add salt and pepper to taste; add red pepper flakes if desired.