Cheddar and Ale Potage De Vermont Recipe

Name: Cheddar and Ale Potage De Vermont
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 large onion, chopped; 2 carrots, peeled and chopped; 1 celery rib, chopped; ⅓ cup flour; 2 teaspoons dry mustard; 4 cups chicken broth; 1 cup ale or 1 cup beer, flat and at room temperature; 2 cups milk; 4 cups sharp cheddar cheese, grated (1 pound); 4 tablespoons fresh dill, chopped; ¼ teaspoon cayenne; salt; fresh ground black pepper

Servings: persons

3 tablespoons butter
1 large onion, chopped
2 carrots, peeled and chopped
1 celery rib, chopped
⅓ cup flour
2 teaspoons dry mustard
4 cups chicken broth
1 cup ale or 1 cup beer, flat and at room temperature
2 cups milk
4 cups sharp cheddar cheese, grated (1 pound)
4 tablespoons fresh dill, chopped
¼ teaspoon cayenne
salt
fresh ground black pepper

1
In a large saucepan, heat the butter.
2
Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
3
Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
4
Whisk in the broth until smooth.
5
Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
6
Transfer this soup base into a food processor and process to make a smooth puree.
7
Return the puree to the saucepan.
8
Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
9
Whisk in the milk; reduce the heat to low.
10
Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
11
Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste.
12
(The soup can be made one day ahead and refrigerated.
13
).
14
When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
15
DO NOT BOIL or the cheese may separate.
16
Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.

1073

kcal

Calories

Fat

Carbs

109

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.

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 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 large onion, chopped, 2 carrots, peeled and chopped, 1 celery rib, chopped, and more.

Yes, Cheddar and Ale Potage De Vermont 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!

Cheddar and Ale Potage De Vermont

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions