Chef Sean's Signature Recipes
Beer & Cheddar Soup
Creamy and cheesy soup made with local craft ale, topped with homemade croutons.
Ingredients
Croutons
- 2 cups stale or day-old bread, cut into cubes
- 2 tbsp olive oil
- 1/2 tsp Cayenne
- Salt, to taste
Soup
- 1/4 cup unsalted butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1/2 red pepper, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/3 cup flour
- 2 1/2 cups chicken stock
- 1 cup 35% cream
- 12 oz beer (malty or balanced flavour)
- Salt and pepper, to taste
- 1 tsp dry mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp cayenne
- 3 cups shredded cheddar cheese
- Green onion, to garnish
Directions
- Turn the oven on to 350F.
- In a mixing bowl, combined bread, olive oil, cayenne and salt. Mix to combine well.
- Spread the mixture onto a sheet pan, and place in the oven.
- Bake for 20 minutes and then stir. Stir the croutons every 5 minutes after this until they are golden brown and crispy all the way through. Remove from oven and allow to cool.
- Heat a heavy bottomed pot over medium heat. Add the butter and melt.
- Add the onion, celery, carrots, and red pepper. Sauté until beginning to soften.
- Add garlic and bay leaf, sauté until fragrant.
- Add the flour and stir in well. Cook while stirring for a minute.
- While stirring, add the beer. Allow to boil, then add in the stock and cream.
- Season with salt, pepper, mustard, Worcestershire and cayenne.
- Bring to a simmer and cook for 5 minutes, then remove from the heat. Remove the bay leaf.
- Using an immersion blender, purée the soup until completely smooth.
- Slowly add in the shredded cheese and stir in until melted.
- Heat the soup over low heat for 5 minutes, then serve topped with sliced green onion and croutons.