Cheddar-Ale Soup Recipe

What you’ll need:

5 tablespoons unsalted butter

2 cups yellow onion, chopped

11?4 cups carrots, chopped

11?4 cups celery, chopped

4 cloves garlic

1?2 cup all-purpose flour

6 ounces sharp cheddar cheese, grated

4 ounces Sebago Brewing Co. Local Harvest Ale

6 ounces half & half

1 quart water or vegetable stock

11?2 teaspoons paprika

1?2 teaspoon dried sage

11?2 teaspoons dried chives

1?2 teaspoon ground coriander

Pinch cayenne pepper

Pinch ground cinnamon

1 tablespoon salt (or to taste)

1 teaspoon black pepper (or to taste)

2 dashes Tabasco

1 tablespoon apple cider vinegar

What to do:

Melt butter over medium heat in a 4 quart pot. Add onions, carrots, celery, and garlic. Saute? for 12-15 minutes or until very tender. Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute. Add flour and mix thoroughly. Cook 4 minutes. Whisk in beer, half & half and water/stock. Bring to a boil, stirring frequently. Stir in cheddar cheese. Remove from heat. Pure?e on low speed until smooth. Add cider vinegar and Tabasco. Season with salt and pepper to taste.

– Elise Loschiavo, Sebago Brewing Co.

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