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.
