Cheddar and Ale Soup with Crispy Shallots


Preparation info

  • Serves


    • Difficulty


Appears in

Cheese Obsession

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.


  • ¼ cup (2 fl oz/60 ml) canola oil
  • 4–6


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