Brewpub soup comes home for fall warm-up

9/21/2013
BY LISA ABRAHAM
AKRON BEACON JOURNAL

There’s probably no bigger food trend in America today than the craft beer craze.

Now there is The American Craft Beer Cookbook by John Holl that celebrates the cuisine coming from these brewpubs. The book has more than 150 recipes from brewery restaurants across the country.

Here is one from O’Fallon Brewery in O’Fallon, Mo. This soup, rich with sharp cheddar and smoked porter, is perfect for the coming fall months.

Cheddar Ale Soup

2 tbsp. unsalted butter

1/‚Äč3 cup all-purpose flour

2 cups whole milk

2 cups chicken broth

1¼ lbs. sharp cheddar cheese, shredded (about 5 cups)

3 garlic cloves, minced

1 cup smoked porter

Melt the butter in a large soup pot and add the flour as the butter begins to bubble. Cook over medium heat, whisking constantly to prevent burning, until browned, about 5 minutes.

Whisk in the milk about ½ cup at a time, adding more milk when it becomes absorbed into the roux. When the roux reaches a thick sauce-like consistency, start adding the chicken broth, ½ cup at a time, whisking frequently.

Add the cheese to the soup one handful at a time. Stir until the cheese is combined and fully melted before adding more cheese. Reduce the heat to low, add the garlic and beer, and simmer for 15 minutes, stirring frequently.

Divide the soup among bowls and serve immediately. Makes six to eight servings.