Munchies & Minis | S1EP1: Tavern Ale & Cheddar Soup

Equipment: Stovetop, food processor, deep 12″ skillet, small saucepan, wire whisk, serrated bread knife.

Ingredients:

• 1/2 yellow or sweet onion
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, broken in half
• 6 cloves of garlic, peeled and smashed
• 4 Tb of unsalted butter
• 2 cups chicken stock
• 2 cups ale
• 2 cups milk
• 2 Tb Italian breadcrumbs
• 2 Tb all-purpose flour
• 3 cups shredded cheddar cheese
• fresh chopped dill (optional)
• old style mustard (optional)
• small sourdough rounds (optional)
• garlic powder (optional)
• kosher salt

Instructions:

Make the Soup:

1. Pulverize the onion, garlic cloves, carrots, and celery in the food processor until finely chopped.
2. Start heating the skillet on the stovetop over a medium flame. When hot, add the vegetable mash to the pan and stir-cook for about a minute or two until the excess moisture is absorbed.
3. Melt two tablespoons of butter in the skillet and let the vegetables cook another 4-6 minutes until softened.
4. Stir in the breadcrumbs, cooking until the remaining liquid is absorbed, then deglaze the pan with the beer and stock. Bring to a boil, then reduce the heat to low to simmer for 10 minutes.
5. As the skillet simmers, melt the remaining butter in the small saucepan on another burner over medium heat. Whisk in the flour so that there are no lumps, and cook until bubbling and lightly browned.
6. Stir in the milk until smooth and turn the heat to low. Gradually add the cheese while whisking, only adding more once each handful melts fully. Whisk until smooth and thickened.
7. Gently whisk the cheese sauce into the skillet and simmer another 10 minutes while you make bread bowls.

Make the Bread Bowls:

1. To make a bread bowl, use the serrated knife to make a straight cut across the top of each loaf, 1/2″-1″ from the top, depending on the size of the loaf. Remove the top and set aside.
2. Use a tablespoon to pull the inner bread from the round, leaving a thickness of at least 3/4″-1″. Remove it in one piece and either reserve it for dipping or cut it into cubes, coat it with cooking spray and garlic powder, and toast it in the oven for garlic bread croutons.

Serve the Soup:

1. Serve the finished soup in bowls or bread bowls, garnished with herbs, garlic croutons, and/or old-style mustard.