This recipe is from Eric Gilson, Executive Chef of Deschutes Brewery

Cascade Golden Ale and Cheddar Cheese Soup

Yield: 6 servings

  • 4 Tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 2 ribs of celery, finely chopped
  • ½ red bell pepper, finely chopped
  • 6 Tablespoons flour
  • 1 teaspoon thyme
  • 4 cups vegetable stock
  • 1 cup Cascade Golden Ale
  • 1½ pounds cheddar cheese, grated
  • ½ pound jalapeño jack cheese, grated
  • Milk or half and half
  • Salt and pepper

Add oil and finely chopped vegetables to a hot saucepan. Sauté until onion is slightly brown around the edges. Add flour and thyme. Cook, stirring with a wooden spoon, a few minutes longer until flour has absorbed the oil. Add stock and ale and bring to a boil. When soup has thickened, turn down the heat to medium-low and add cheeses and stir until melted. It is important that the soup doesn't boil again after the cheese is added, excessive heat will make the cheese curdle. Adjust the consistency with milk or half and half and salt and pepper to taste.