Cheddar Cheese Soup Print Email

two 12oz cans or bottles of beer
1 quart heavy cream
1 lb natural cheddar, grated
2 TBS flour
1/3 cup melted butter
1/8 tsp ground white pepper
1/4 tsp salt

Heat melted butter and mix in flour to make a roux. Remove from heat. Cook until smooth.

Boil beer and whisk in roux. Cook until thickened. Add cream and bring to just under boiling. Whisk in cheese until melted. Add salt and pepper.

Serve with croutons. Serves eight.

adapted from a recipe by Frederick Donaldson, Grafton Cheddar

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