Cheddar & Ale Soup

Ingredients

	1/2 cup (125mL) Butter
	1 large Onion (rough chop)
	4 stalks Celery (rough chop)
	1/2 cup (125mL) Leeks (diced)
	1 tbsp. (15mL) Garlic (minced)
	¾ cup (175mL) Flour
	6 cups (1.5ltr.) Chicken stock (vegetable stock is fine if you want to keep it vegetarian)
	36 oz (1ltr.) Ale of your choice (Mill St. Stock Ale or Beau's Lug Tread Lagered Ale are good local options)
	2 tbsp. (30mL) Dry mustard
	2 cups (500mL) 35% cream
	2 lb. (900g.) Old White Cheddar, grated for melting (Empire Cheese from Campbellford makes a great 4 yearr old cheddar, Wilton Cheddar is also good)
	1 tsp. (5mL) Tabasco
	1 tsp. (5mL) Worcestershire
	Salt and Black Pepper

Heat a heavy bottom pot. Add butter and vegetables to the pot, cook vegetables off until translucent. Add flour to vegetable mixture. Cook for an additional 5 minutes (do not allow roux to brown). Slowly add chicken stock, beer and dry mustard. Simmer 45 minutes.
Add 35% cream - bring to a boil. Remove from heat. Whisk in grated cheddar and season with Tabasco, Worcestershire sauce.
Puree and return to the stove. Bring back to a boil. Taste, season with salt & black pepper.
Serves 10

Submitted by Amanda Gould, Local Chef At The Iron Duke

  Locally Available Food