A Recipe for 5 O’Clock Cheddar Ale Soup

blog.bakewithzing.com

Lori Wesley Connor

subheading: Vegetable Stock:

2 large carrots (185 g)

1 medium yellow onion (160 g)

2 large celery stalks (140 g)

1 bay leaf

2 or 3 fresh parsley sprigs

1 or 2 fresh thyme sprigs

2 whole peppercorns

7 cups water (1610 g)

subheading: Soup:

½ cup unsalted butter (110 g)

1 cup diced yellow onion (140 g)

1 cup diced carrot (140 g)

1 ¼ cups diced celery (150 g)

3 garlic cloves, minced (25 g)

Fine sea salt

14 oz amber ale

1 cup all-purpose flour (140 g)

4 cups vegetable stock (910 g)

4 ¾ cups whole milk (1075 g)

8 cups grated sharp cheddar cheese (640 g)

3 tsp Marash pepper flakes (15 g)

1 tsp ground white pepper

3 tsp sherry vinegar (15 g)

Directions at blog.bakewithzing.com

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