Vermont Cheddar Ale Soup

Re:Vermont Cheddar Ale Soup (JRPfeff)

Mon, 04 Jul 2011 21:05:27 GMT

Who goes to Vermont for cheese and ale?

Try this instead:

Gather one stick of butter; a quarter cup of flour; 20 oz. milk; a bottle of Wisconsin beer; Worcestershire Sauce; dry mustard; salt; cayenne pepper; 2 cups shredded Wisconsin sharp cheddar cheese; croutons (optional); and smoked sausage (optional).

Standby for further instructions.

Re:Vermont Cheddar Ale Soup (ces1948)

Mon, 04 Jul 2011 20:48:05 GMT

There's a chain called McAlisiters Deli that served a very good cheese soup. I don't like large quantities of it but a cup served with a half sandwich is just right.

Re:Vermont Cheddar Ale Soup (doel81)

Mon, 04 Jul 2011 05:37:56 GMT

Nice soup recipe for you try at home

American processed cheese food and milk are blended into a simmering pot of onions, potatoes and celery in bouillon.
It’s creamy smooth with chunks of veggies Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 5
INGREDIENTS:
* 1 cup chopped celery
* 1/2 cup chopped onion
* 2 cups cubed potatoes
* 1 (16 ounce) package frozen mixed vegetables
* 4 cubes chicken bouillon * 2 1/2 cups water
* 1 pound processed cheese food (e.g. Velveeta), cubed
* 2 1/2 cups milk
* 2 tablespoons margarine
DIRECTIONS:
1. In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
2. Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

Re:Vermont Cheddar Ale Soup (mar52)

Thu, 28 Apr 2011 20:02:08 GMT

Why would the state of Vermont hire someone from Glendale, California?

Re:Vermont Cheddar Ale Soup (Michael Hoffman)

Thu, 28 Apr 2011 19:50:39 GMT

The one that's dumb enough to include brand names of ingredients.

Re:Vermont Cheddar Ale Soup (mar52)

Thu, 28 Apr 2011 19:13:44 GMT

Which PR firm doesn't know how to spell caramelized?

Vermont Cheddar Ale Soup (Rob63x)

Thu, 28 Apr 2011 19:05:41 GMT

Found this on costcoquest.blogspot.com, a great recipe taken from a restaurant in Vermont, part of the Vermont Fresh Network. These two explorers travel the country looking for such place. Good stuff. Enjoy!

Vermont Cheddar Ale Soup

* 1 garlic bulb, roasted
* 1 sweet onion, chopped & carmelized
* 1 red pepper, diced 1/4 inch pieces
* 1 carrot, peeled and diced 1/4 inch pieces
* 2 shallots thinly chopped
* 2 qt vegetable stock
* 1 pint heavy cream
* 2 pounds Grafton Cheddar, shredded
* 22 oz McNeill’s Firehouse Ale
* 3 large Yukon gold potatoes, diced 1/2 inch pieces
* 1/4 pound unsalted butter
* Extra virgin olive oil

1. Saute shallots, peppers, and carrots until soft in 2 T olive oil and 1 T butter.
2. Add bottle of beer and simmer 5 minutes.
3. Add carmelized onions, potatoes, stock and remaining butter.
4. Simmer until potatoes are tender, then turn off flame.
5. Add cream, roasted garlic and cheddar slowly with whisk.
6. Puree in blender.
7. Add salt & pepper to taste. Garnish with fresh chives and croutons.

Yields 1 gallon.