Owned by our farm families in New York & New England — Since 1919
Steve on 11/26/2012This soup is to die for. I always use the Seriously Sharp and a really hoppy ale like Sierra Nevada. Can't go wrong....a family favorite.
Annie on 11/27/2013I just made this soup for the crowd here for a few days during Thanksgiving time. it was so well received that they are requesting another batch with the leftover ham and turkey we will have Friday evening! Be sure to serve it with a nice crusty bread and fruit filled salad greens.
Steve on 11/21/2014This soup is to die for. I always use the Seriously Sharp and a really hoppy ale like Sierra Nevada. Can't go wrong....a family favorite.
Jim on 11/24/2014This soup is amazing!!!!
*Nutrition analysis for Cabot Sharp Cheddar.
4 slices bacon
4 tablespoons Cabot Salted Butter
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (12-ounce) bottle ale
2 1/2 cups lowfat (1%) milk
1 (14-ounce) can 99% fat-free chicken broth
1 teaspoon dry mustard
1 pound Cabot Sharp Cheddar, Extra Sharp Cheddar or Seriously Sharp Cheddar, grated* (about 4 cups)
Salt and ground black pepper to taste.
1. In skillet or microwave, cook bacon until crisp; crumble and set aside.
2. In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.
3. Stir in flour and cook, stirring, about 3 minutes longer.
4. Gradually whisk in ale; stirring for about two minutes or until mixture is bubbling and thickened. Whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn't scorch on bottom of pan.
5. Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.
6. Serve topped with crumbled bacon.