Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup ale (preferably a darker brew for depth)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: cooked bacon bits or croutons for garnish
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Simmer the broth: Pour in the ale, and let it simmer for a few minutes to reduce slightly, infusing the soup with a rich, malty flavor.
- Add dairy ingredients: Stir in the milk and heavy cream. Bring to a gentle simmer, avoiding boiling.
- Add cheese and seasonings: Gradually add shredded cheddar cheese, stirring until melted and smooth. Stir in Dijon mustard, smoked paprika, salt, and pepper.
- Finish the soup: Cook on low heat for about 10 minutes, stirring occasionally. Use an immersion blender to purée part of the soup if desired for extra creaminess.
- Serve: Ladle into bowls and garnish with bacon bits or croutons. Serve alongside bread for a complete, Middle-earth-inspired meal.
Notes
- For a vegan version, substitute dairy and ale with plant-based alternatives like vegan cheese and non-alcoholic beer.
- Ensure to store leftovers in airtight containers and reheat gently to preserve creaminess.
- Perfect pairing includes crusty bread or bread bowls; add herbs or honey for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British / Middle-earth inspired
- Diet: Vegetarian (can be vegan-friendly)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 470 kcal Kcal
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 35 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 100 mg