Recipe for Cheddar, Jalapeño & Ale Soup
“In my somewhat shorter lifetime of cooking experience I have found that it is always the best cooks who are the most generous and specific with their knowledge; they take pride in sharing their secrets, their recipes, their skills, whereas the second-raters are intent on guarding their precious dishes like state secrets and intimidating the rest of us into believing we couldn’t cook them anyway.”
— Tamasin Day-Lewis, Author of “A food romance: Where shall we go for dinner?”
Earlier this month, one of our Twitter followers, Heather or @HMeegs, had the Cheddar, Jalapeño & Ale Soup in POD60 and loved it so much, she asked for the recipe! When we asked Chef Rossy if she’d share it, she said: “Of course!”
So we made a plan to make it again this week, and are so pleased to share it with Heather, and with you too!
Now before you scroll down, you should know that this isn’t a soup for the faint of heart – it is what the title implies – cheesy and rich! But with the slight chill in the air these days, it’s a warm and sinful treat.
As for the ale in the recipe, there are lots of Ontario microbreweries that will have what you need. We particularly love the Junction Craft Brewery’s Conductor’s Craft Ale! This Toronto-based brewery is located in the Junction neighbourhood, and run by some really lovely folks.
Cheddar Japaleño & Ale Soup
A Recipe by Chef Rossy Earle
1 lg onion, diced
3 stalks celery, diced
2 jalapeno peppers, diced (more if desired)
5 garlic cloves, minced
2½ tsp thyme, fresh, chopped
2 tbsp parsley, fresh, chopped
3 bunches green onions, chopped
½ cup butter + ½ cup butter for sautéing
½ cup flour
1 bottle ale
5 cups vegetable stock
1½ cups 35% cream
1 cup milk
2 tsp Dijon mustard
5 cups sharp cheddar cheese, shredded
2 tbsp smoked paprika
½ tsp lime zest
salt & pepper to taste
- Place butter in a pan and saute onion, celery and jalapeno and cook on low, about 10 minutes.
- Add the garlic and thyme and cook another minute.
- Add the rest if the butter and let it melt. Add the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
- Deglaze pot with ale, then add vegetable broth and bring to a simmer.
- Add the paprika, cream, milk, mustard and cheese. Cook until the cheese has melted but don’t let it come to a boil or the cheese will separate. Add scallions and parsley.
- Season with salt & pepper.
- Serve in bowls and top with a bit more grated cheese, as you like.
We hope you make this soup soon and add it to your collection. If you do, take photos and share them with us! We’d love to hear how it goes.