Cheddar Ale Soup With Tabasco Chive Creme Fraiche

Name: Cheddar Ale Soup With Tabasco Chive Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 ounces butter; 3 ounces onions, small rough chop; 2 ounces leeks, washed well, small chop; 2 ounces carrots, small rough chop; 2 ounces celery, small rough chop; 1 tablespoon garlic, minced; 1 bay leaf; 2 sprigs fresh thyme; 4 12 ounces flour; 5 cups chicken stock, hot; 24 ounces ale, Firestone; 12 lb sharp cheddar cheese, shredded; 1 ounce parmesan cheese, grated; 2 tablespoons Dijon mustard; 2 cups heavy cream; salt and pepper; ½ teaspoon Tabasco sauce; ½ teaspoon Worcestershire sauce; 1 cup creme fraiche; 1 teaspoon Tabasco sauce; 14 lemon, juice of; ¼ cup chives, thinly sliced; salt and pepper

Servings: persons

3 12 ounces butter
3 ounces onions, small rough chop
2 ounces leeks, washed well, small chop
2 ounces carrots, small rough chop
2 ounces celery, small rough chop
1 tablespoon garlic, minced
1 bay leaf
2 sprigs fresh thyme
4 12 ounces flour
5 cups chicken stock, hot
24 ounces ale, Firestone
12 lb sharp cheddar cheese, shredded
1 ounce parmesan cheese, grated
2 tablespoons Dijon mustard
2 cups heavy cream
salt and pepper
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
1 cup creme fraiche
1 teaspoon Tabasco sauce
14 lemon, juice of
¼ cup chives, thinly sliced
salt and pepper

1
In a heavy saucepot, melt the butter and sweat the onions, leeks, carrot, celery and garlic until onions are translucent.
2
Sprinkle in the flour while stirring to incorporate.
3
Add the hot chicken stock slowly, while stirring with a whisk.
4
Once all the stock is added, add the beer.
5
Then add the bay leaf and thyme and cook for 1/2 hour, stirring the bottom of the pot occasionally.
6
Remove the bay leaf and thyme and turn off heat.
7
Stir in the cheddar cheese, parmesan cheese, heavy cream and dijon mustard.
8
NOTE: Do not boil the soup once the dijon mustard is added.
9
Adjust the seasoning with salt, pepper, tabasco and worcestershire sauce.
10
Strain the soup.
11
TO SERVE:.
12
Spoon soup into heated bowls and finish with a dollop of tabasco chive creame fraiche.
13
FOR THE TABASCO CHIVE CREME FRAICHE:.
14
Whip the creme fraiche in a mixer.
15
Once soft peaks are reached, add other ingredients and stir to combine.

7440

kcal

Calories

568

Fat

135

Carbs

454

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 3 12 ounces butter, 3 ounces onions, small rough chop, 2 ounces leeks, washed well, small chop, 2 ounces carrots, small rough chop, and more.

Yes, Cheddar Ale Soup With Tabasco Chive Creme Fraiche 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.

That's it — enjoy your meal!