Cheddar Miller 64 Soup


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.