Wizarding World English Ale and Cheese Soup

Wizarding World English Ale and Cheese Soup

Our family enjoys soup and the Wizarding World English Ale and Cheese Soup sounded so good we couldn’t resist making a version for home. The resulting taste of the soup will depend heavily on the cheddar and ale that you select. The stronger the flavor of either, the stronger the flavor of your soup. We used a very sharp cheddar and a somewhat mild English ale. For our family, I will select a bit more mild cheddar cheese for the next time as it was a bit strong for our taste. It was however very good. We served it with a side salad and drop biscuits and I loved dipping my biscuits into the soup.

English Ale and Cheese Soup Recipe

English Ale and Cheese Soup
Wizarding World of Harry Potter English Ale and Cheese Soup
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English Ale and Cheese Soup

Category: Soup

Yield: 6

English Ale and Cheese Soup

English Ale and Cheddar Soup

Ingredients

  • 4 slices bacon
  • 4 tbsp. salted butter
  • ¼ cup minced onion
  • ¼ cup minced carrot
  • ¼ cup minced celery
  • 1 small bay leaf
  • ⅓ cup all-purpose flour
  • 1 (12-ounce) bottle English ale
  • 2½ cups low fat (1%) milk
  • 1 (14-ounce) can chicken broth
  • 1 tsp. dry mustard
  • 4 cups sharp cheddar cheese, grated
  • Salt and ground black pepper to taste

Instructions

  1. Cook bacon in a skillet or microwave, until crisp; crumble and set aside.
  2. Me;t butter in large saucepan over medium heat; 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. 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. Lower the heat and add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil.
  6. Remove from heat, remove and discard bay leaf and season with salt and pepper.
  7. Serve topped with crumbled bacon.

Notes

Recipe adapted from Cabot

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