Cheddar and Ale Soup with Crispy Shallots

Name: Cheddar and Ale Soup with Crispy Shallots
Yield: Serves 4–6
Ingredients: 2 ribs celery; ¼ cup (2 fl oz/60 ml) canola oil; 4 Tbsp (2 oz/60 g) unsalted butter; ½ cup (4 fl oz/125 ml) heavy cream; 1 clove garlic, minced; 1½ cups (12 fl oz/375 ml) low-sodium chicken broth; 1 yellow onion; 1 tsp dry mustard; 1 Tbsp Worcestershire sauce; 1 bottle (12 fl oz/375 ml) ale; 2 carrots, peeled; 2 yellow waxy potatoes; 4–6 shallots, thinly sliced; Cheddar cheese, shredded; ⅓ cup (2 oz/60 g) all-purpose flour; 1 tsp sea salt; ½ tsp paprika; ⅛ tsp cayenne pepper; 2 cups (16 fl oz/500 ml) whole milk

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

This warming soup conjures English pub fare. The ale and seasonings add an aromatic and spicy tang that tempers the richness of the cheese. For the best flavor, use an extra-sharp Cheddar. Be careful not to let the soup boil once the cheese has been added, or it can cause the soup to be grainy.

Ingredients

¼ cup (2 fl oz/60 ml) canola oil
4–6

Soup

Method

In a frying pan over medium-high heat, warm the canola oil. Add the shallots and cook, turning once or twice, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside.

Cut the potatoes into ½-inch (12-mm) cubes; chop the onion, celery, and carrots. In a saucepan over medium-high heat, melt the butter. Add the potatoes, onion, celery, carrots, and