Recipe: Cheddar IPA Soup

I apologize for being M.I.A. lately. Let me make it up to you with an easy and unbelievably delicious winter recipe. Serve this as a starter to a festive meal or as lunch for out-of-town holiday guests and you will surely hear rave reviews.

Cheddar IPA Soup 

Recipe serves 4

Ingredients: 

2 12 oz. cans/bottles of beer- I recommend a high quality hoppy IPA (India Pale Ale)

1 qt. heavy cream

2 tbs. flour

1lb grated cheddar cheese (the sharper the better)

1/3 cup melted butter

1/8 tsp. ground white pepper

1/4 tsp. salt

Instructions:

Heat melted butter on stove top and whisk in flour to make a roux. Cook until golden. Meanwhile, boil beer on a separate burner. Once beer comes to a boil slowly whisk in the roux (butter/flour mixture). Once thickened, add cream and bring to a low boil. Slowly add cheese until melted, continuously stir until smooth and fully melted. Season with salt and white pepper to taste. I also added lemon zest and a bit of nutmeg for added flavor. 

Serve with croutons. I made mine from a rosemary bread cut into large squares, topped with olive oil and Parmesan and toasted in the oven.

*Recipe adapted from The Grafton Inn

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