Canadian Beer and Cheddar Soup

We're already half way through our month of soups and today we have something really special.  For day 16 of Soup Month 2014 we made a Canadian Beer Cheese Bisque that combines the flavors of a strong cheddar cheese with the malty goodness of a light ale beer and the taste is truly remarkable.

This old, handwritten recipe was dubbed as "Canadian", but we chose a British cheese and an English pub-style beer as the base for the soup.  The interesting part of this soup is how the small amount of carrot, celery and green pepper that are added really bring forward just the slightest amount of sweetness and flavor, allowing the cheese and beer to be the main focus of the soup.  Also, since the beer is warmed before being added to the soup, the beer flavor is right up front and not hidden, which is the case if the beer is cooked down and the alcohol is cooked off.

This Beer Cheese Soup can be serve on its own with a loaf of crunch bread or as a side dish it would taste great with a steak or even grilled fish or seafood.  Enjoy!!

4 cups  Chicken Broth
1 TB  Finely Minced Carrot
1 TB  Finely Minced Celery
2 TB  Flour
2 TB  Salted Butter, melted
7 oz  Londoner Cheddar Cheese, grated
1/8 tsp  White Pepper
1/2 tsp  Salt
1/2 tsp  Worcestershire Sauce
1 TB  Finely Minced Green Pepper
1 cup  Boddingtons Ale, heated until just warm

In a medium soup pot heat the chicken broth over medium heat for 5 minutes or until just warm.  Add the carrot and celery to the broth and continue heating to a simmer.

In a small bowl combine the flour and melted butter until smooth, then whisk the mixture into the stock until smooth and blended.  Slowly add the cheese to the broth, followed by the pepper, salt and Worcestershire sauce and stir until the cheese has completely melted into the broth.

Add the green pepper to the soup then remove the pot from the heat.  Slowly pour the warm ale into the soup, stirring continuously until blended, and serve immediately.  Makes about 6 servings.