Ale & Cheddar Soup
A hearty beer-and-cheese soup made with QimiQ Sauce Base, mild cheddar and grated AleHouse cheddar, sautéed onion and celery, and brown ale. For 10 portions.
Ingredients
| 1150 g | QimiQ Sauce Base |
| 90 g | Butter, unsalted |
| 250 g | White onions, finely diced |
| 80 g | Celery, diced |
| 70 g | All purpose flour |
| 750 ml | Beef stock |
| 270 g | Brown Ale beer |
| 190 g | White wine |
| 10 ml | White balsamic vinegar |
| 4.8 g | Thyme, fresh |
| 3 g | Rosemary, fresh |
| 5 g | Worcestershire sauce |
| 6.8 g | Salt |
| 1600 g | Cheddar cheese, mild |
| 450 g | AleHouse Cheddar, grated |
Instructions
- Sauté the onions and celery in the butter until translucent.
- Dust with the flour and slowly add the beef stock to avoid lumping.
- Add the beer, wine and balsamic vinegar and simmer.
- Add the herbs and spices and simmer.
- Add the QimiQ Sauce Base and grated cheese.
- Burr mix the soup and serve.