Ale, Cheddar and Cauliflower Soup Recipe

Name: Ale, Cheddar and Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 ounces bacon, chopped, optional; 1 medium onion, chopped; 1 medium carrot, chopped; 1 medium celery rib, chopped; 1 tablespoon minced garlic; Salt; black pepper; 1 small cauliflower, cored and chopped; 2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style; 3 cups vegetable or chicken stock; 1 bay leaf; Pinch of cayenne pepper; 1 tablespoon mustard; 8 ounces sharp cheddar cheese, grated; 2 tablespoons cornstarch; Chopped fresh cilantro or chives for garnish

Servings: persons

2 tablespoons butter
4 ounces bacon, chopped, optional
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
Salt
black pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style
3 cups vegetable or chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tablespoon mustard
8 ounces sharp cheddar cheese, grated
2 tablespoons cornstarch
Chopped fresh cilantro or chives for garnish

1
Put the butter in a large pot over medium heat.
2
When it melts, add the bacon (if youre using it) and cook until it begins to brown, about 5 minutes.
3
Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4
Add the cauliflower, beer, stock, bay leaf and cayenne.
5
Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes.
6
Remove and discard the bay leaf.
7
Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.
8
Toss together the cheddar and cornstarch.
9
Add the cheese mixture to the soup a handful at a time, stirring all the while, until its well incorporated and the soup is smooth.
10
Serve hot, garnished with the herb.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 4 ounces bacon, chopped, optional, 1 medium onion, chopped, 1 medium carrot, chopped, and more.

Yes, Ale, Cheddar and Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ale, Cheddar and Cauliflower Soup

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