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Posted: 6:27 p.m. Tuesday, Jan. 8, 2013
Cheddar Ale Soup from Fredericksburg Brewing Co.
Already blessed with so many wineries, Fredericksburg is really proud to have its very own brewpub. This soup recipe is wildly popular there — especially because it pairs perfectly with one or more glasses of the red ale in the recipe.
4 Tbsp. butter
4 cups diced celery
4 cups shredded carrots
1/2 cup flour
8 cups chicken broth
1 cup Fredericksburg Brewing Co. Enchanted Rock Red Ale (or other red ale)
36 oz. pasteurized processed cheese
2 1/2 lb. shredded cheddar cheese
Thinly sliced green onion, for garnish
Melt the butter in a large pot over medium heat and saute celery and carrots until they start to soften, five to 10 minutes. Add flour for thickening. Add chicken broth and beer then bring to a boil. Slowly add pasteurized processed cheese then slowly sprinkle in shredded cheddar cheese, whisking it for smoothness (important to whisk when adding cheddar or the soup will get clumpy). Garnish with green onion. Makes about 2 quarts.
— From “Fischer & Wieser’s Fredericksburg Flavors” (Bright Sky Press, $24.95) by Case D. Fischer and Mark Wieser with John DeMers