recipe is from Eric Gilson, Executive Chef of Deschutes Brewery
Cascade Golden Ale and Cheddar Cheese Soup
Tablespoons olive oil
small onion, finely chopped
carrot, finely chopped
ribs of celery, finely chopped
red bell pepper, finely chopped
cups vegetable stock
cup Cascade Golden Ale
pounds cheddar cheese, grated
pound jalapeño jack cheese, grated
or half and half
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.