Sunday, October 19, 2014

Hard Cider Cheese Soup


  • 4 Tablespoons unsalted butter
  • 1 carrot, finely chopped
  • 1 large yellow onion, diced
  • 2 cloves peeled garlic, minced
  • 2 T corn starch
  • 1 cup milk
  • 1 cup half-and-half
  • 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
  • 1 Tablespoon Dijon or stone-ground mustard
  • 10 ounces white extra sharp cheddar, shredded
  • 1/4 t turmeric
  • Salt & Pepper


  1. Melt the butter in a large pot over medium heat.
  2. Add the carrot, onion, and garlic; saute 10 minutes.
  3. Cook, stirring frequently, for until onions are clear.
  4. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  5. Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
  6. Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  7. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. 
  8. Add turmeric and whisk in completely.
  9. Taste and add salt and pepper as needed.
Serve immediately.

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