5 Tbsp unsalted butter
2 cups yellow onion, chopped
1 1/4 cups carrot, chopped
1 1/4 cups celery, chopped
4 cloves garlic
1/2 cup all purpose flour
6 ounces sharp cheddar cheese, grated
4 ounces Miller 64
6 ounces half & half
1 quart water or vegetable stock
1 1/2 tsp paprika
1/2 tsp dried sage
1 1/2 tsp dried chives
1/2 tsp ground coriander
1 pinch cayenne pepper
1 pinch ground cinnamon
1 Tbsp salt (or to taste)
1 tsp black pepper (or to taste)
2 dashes Tabasco
1 Tbsp apple cider vinegar
To make this cheddar pale ale soup, melt butter over medium heat in a 4-quart pot.
Add onions, carrots, celery, and garlic. Sauté for 12-15 minutes or until very tender.
Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute.
Add flour and mix thoroughly. Cook 4 minutes.
Whisk in Miller 64, half & half and water/stock. Bring to a boil, stirring frequently.
Stir in cheddar cheese.
Remove from heat. Purée on low speed until smooth.
Add cider vinegar and Tabasco. Season with salt and pepper to taste.