Saturday, September 8, 2012

Simply Cheddar and Ale Soup

Cheddar and Ale Soup

  • 1 pound cheddar cheese, shredded
  • 1 24 ounce can Guinness stout or other dark beer
  • 1 cup heavy whipping cream
  • 1/2 loaf cubed French bread
  • 2 large sweet onions, minced finely
  • Black pepper to taste
  1. In large non-stick pot, bring the beer to a rolling boil. 
  2. Add in the onions and shredded cheese.  Mix well to blend.
  3. Whisk in the heavy cream and stir constantly until blended and thickened.
  4. Season the soup with black pepper to taste.
  5. In oven-safe baker, place cubed bread under broiler until toasted.  Season with salt and pepper if desired.
Serve the soup piping hot, garnished with homemade croutons.  Pairs well with the leftover stout or beer from the assembly ;D

Happy cooking!~~Lydia

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