Borough Market Cheddar Soup

JasiBella

Serves 4 to 6

Serve this hearty soup with toasted dark bread, thinly sliced apple and a seasonal green salad.

Ingredients
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red onion
1 red-skinned potato, cubed
1 bay leaf
2 tablespoons chopped fresh thyme, more for garnish
3 tablespoons all-purpose or whole wheat flour
1 cup chicken broth
1 1/2 teaspoons dry yellow mustard
1 cup English dark beer or amber ale
1 cup whole milk
2 cups grated Borough Market cheddar
Salt and pepper

Method
Melt butter in a 3- or 4-quart soup pot over medium heat. Add shallot and cook until translucent, 3 to 5 minutes. Add carrot, celery, onion, bay leaf, thyme, salt and pepper and stir to coat with butter. Cook until celery and onion are translucent, 5 to 8 minutes.

Stir in flour and cook for 1 to 2 minutes, stirring constantly, until flour lightly browns. Stir in dry mustard.

Add chicken stock and stir until liquid begins to thicken, about 1 minute. Add beer and bring to a simmer, stirring occasionally, for 4 to 5 minutes. Add milk and bring back to a simmer. Continue simmering until vegetables are tender, about 5 minutes longer.

Take the soup from the heat and stir in cheddar, about 1/2 cup at a time, allowing the hot soup to melt the cheese. Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme and serve immediately.

Nutrition
Per serving (10.5oz/296g-wt.): 360 calories (200 from fat), 22g total fat, 14g saturated fat, 16g protein, 23g total carbohydrate (2g dietary fiber, 6g sugar), 65mg cholesterol, 510mg sodium

JasiBella

Serves 4 to 6

Serve this hearty soup with toasted dark bread, thinly sliced apple and a seasonal green salad.

Ingredients
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red onion
1 red-skinned potato, cubed
1 bay leaf
2 tablespoons chopped fresh thyme, more for garnish
3 tablespoons all-purpose or whole wheat flour
1 cup chicken broth
1 1/2 teaspoons dry yellow mustard
1 cup English dark beer or amber ale
1 cup whole milk
2 cups grated Borough Market cheddar
Salt and pepper

Method
Melt butter in a 3- or 4-quart soup pot over medium heat. Add shallot and cook until translucent, 3 to 5 minutes. Add carrot, celery, onion, bay leaf, thyme, salt and pepper and stir to coat with butter. Cook until celery and onion are translucent, 5 to 8 minutes.

Stir in flour and cook for 1 to 2 minutes, stirring constantly, until flour lightly browns. Stir in dry mustard.

Add chicken stock and stir until liquid begins to thicken, about 1 minute. Add beer and bring to a simmer, stirring occasionally, for 4 to 5 minutes. Add milk and bring back to a simmer. Continue simmering until vegetables are tender, about 5 minutes longer.

Take the soup from the heat and stir in cheddar, about 1/2 cup at a time, allowing the hot soup to melt the cheese. Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme and serve immediately.

Nutrition
Per serving (10.5oz/296g-wt.): 360 calories (200 from fat), 22g total fat, 14g saturated fat, 16g protein, 23g total carbohydrate (2g dietary fiber, 6g sugar), 65mg cholesterol, 510mg sodium