City Market Vermont Cheddar Ale Soup Recipe
You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.
Yields: 4 servings
Prep time: 0
Cook time: 30 minutes
Ingredients
|
Amount |
Ingredient |
|---|---|
|
2 oz |
bacon |
|
½ medium |
onion, chopped |
|
1 medium |
carrot, chopped |
|
1 medium |
celery stalk, chopped |
|
1 qt |
chicken stock |
|
¼ cup |
half & half |
|
½ cup |
heavy cream |
|
½ tsp |
dried thyme |
|
2 tbsp |
cornstarch, divided |
|
6 oz |
beer, dark (Vermont option) |
|
4 oz |
sharp cheddar cheese, shredded |
Instructions
Bring chicken stock to simmer and keep warm until needed.
Cut bacon into ½” pieces. Cook in large soup pot until brown and crispy. Remove bacon with slotted spoon and set aside, drain fat but leave 1 Tbsp remaining in pan. Add onion, carrots and celery to the bacon fat. Cook over medium heat until vegetables begin to soften. Slowly add chicken stock, half & half, heavy cream and beer to vegetables. Add thyme and season with salt and pepper.
Bring soup to a simmer. Combine water and cornstarch to make a slurry. While stirring soup constantly, slowly add the cornstarch mix. Let simmer 5-10 minutes to thicken and cook any alcohol that remains. Slowly add shredded cheddar and stir until smooth. Garnish with cooked bacon and serve.