Cheese and Ale Soup
Cheese and Ale Soup has more of the tang of buttermilk than a strong cheddar flavor. The American version is very popular, but most people enjoy eating the Italian version of this soup.The Italian version includes Parmesan cheese and peperoni. However, the English version is a great mix of delicious flavors.
Melt the butter over low heat in a large pot, then toss in the vegetables, cover, and sweat til the onion is transparent. Stir in the flour (adding more butter if it is too dry) and let cook 2 minutes. Pour in the stock and ale, and stir in the bay leaves and hot peppers. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. When the vegetables are tender, stir in the diluted cornstarch, raise the heat to medium high, and let cook until the soup thickens. Stir in the cream, then stir in the cheese by handfuls. When the soup has thickened nicely, take off the heat, cover, and let the flavors blend. When ready to serve, reheat and ladle into bowls. Brown bread! Butter! Tankards of ale!