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Recipe Detail Page
Cheddar Cheese Soup
Autumn 2007
This rich and flavourful dish is a delicious treat year-round, but particularly so when the first winds of autumn whip up, temperatures begin to drop and a warm, sustaining soup is the ideal salve against the end of summer.
Serves 6
2 tbsp (25 mL) unsalted butter
1 medium onion, diced
¼ tsp (1 mL) dried thyme
¼ tsp (1 mL) dried marjoram
¼ cup (50 mL) all-purpose flour
¾ cup (175 mL) malty, golden lager (try Walkerville Premium Lager)
4 cups (1 L) vegetable stock
½ lb (250 g) aged yellow cheddar, grated
½ tsp (2 mL) Worchestershire sauce
¼ tsp (1 mL) dried mustard powder
Salt and freshly ground pepper
Extra grated cheddar for garnish
1. Put butter into a heavy-bottom pot over medium heat and heat until warm. Add onions, thyme and marjoram and cook for 4 minutes or until onions are soft and translucent, but not brown. Add flour and stir constantly until a golden roux begins to form.
2. Add the beer in thirds, waiting until each addition is fully incorporated before adding the next. By the end, there should be a very loose paste. Gradually add stock, stirring all the time until fully incorporated, and simmer for 2 minutes or until the desired thickness is reached (bearing in mind that the cheese will thicken the soup further).
3. Add grated cheese, Worchestershire and dried mustard powder and stir to incorporate. Add salt and pepper to taste.
4. Serve topped with a sprinkling of grated cheese.
Serves 6
