Jamie’s Apple, Ale and Cheddar Soup

As promised, here is my recipe for Apple, Ale and Cheddar soup.

Part 1

What you need:

1 stick buttter
1 cup chopped onions
1/2 cup diced carrots
1/2 cup celery

In a large saucepan, melt butter over medium heat.  Add onions, carrots and celery and saute until soft (~5 minutes).

Part 2

What you need:

1/2 cup flour
1 tsp dry mustard
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp ceyene pepper (optional)

Add dry ingredients and cook, stirring constantly for 5 minutes.

Part 3

What you need:

16 oz chicken broth
4 cups milk
2 cups apple cider
12 oz ale (or your favorite beer)

Gradually stir in liquids.  Cook over medium heat, stirring constantly until soup comes to a boil.  Reduce heat and simmer until thickened.  Do not let boil.

Part 4

1/4 cup shredded parmesan cheese
2 cups shredded sharp cheddar cheese

Stir in cheese until melted.  Taste and adjust seasoning as desired.  Let soup barely simmer for 10-15 more minutes.  Serve.  Should make about 6 bowls worth.

Published by Jamie Todd Rubin

Jamie Todd Rubin writes fiction and nonfiction for a variety of publications including Analog, Clarkesworld, The Daily Beast, 99U, Daily Science Fiction, Lightspeed, InterGalactic Medicine Show, and several anthologies. He was featured in Lifehacker’s How I Work series. He has been blogging since 2005. By day, he manages software projects and occasionally writes code. He lives in Falls Church, Virginia with his wife and three children. Find him on Twitter at @jamietr.