Soups

City Market's Vermont Cheddar Ale Soup

City Market Prepared Foods

You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.

A close up of the soup in a teal bowl. The soup is white, with bits of celery, carrot, and onion floating within. Topping the center of the soup is a pile of crumbled bacon.

Prep Time

0 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

2 ounces bacon
1⁄2 onion (chopped)
1 carrot (chopped)
1 celery (chopped)
1 quart stock, chicken
1⁄4 cup half & half
1⁄2 cup heavy cream
1⁄2 teaspoon thyme, dried
2 tablespoons cornstarch (divided)
6 ounces beer (dark Vermont option)
4 ounces cheese, sharp cheddar (shredded)

Instructions

Bring chicken stock to simmer and keep warm until needed.

Cut bacon into ½” pieces. Cook in large soup pot until brown and crispy. Remove bacon with slotted spoon and set aside, drain fat but leave 1 Tbsp remaining in pan.  Add onion, carrots and celery to the bacon fat. Cook over medium heat until vegetables begin to soften.  Slowly add chicken stock, half & half, heavy cream and beer to vegetables. Add thyme and season with salt and pepper.

Bring soup to a simmer. Combine water and cornstarch to make a slurry. While stirring soup constantly, slowly add the cornstarch mix. Let simmer 5-10 minutes to thicken and cook any alcohol that remains.  Slowly add shredded cheddar and stir until smooth. Garnish with cooked bacon and serve.