Trading Post’s Beer Cheese Soup – a beer lover’s soup and a customer favourite. Not for the faint of heart, this is a bold soup, rich & creamy, perfect for the fall and pairs perfectly with Trading Post’s Amber Ale. Since they focus on local producers the ingredients include Birchwood Dairy’s cheddar cheese & cream, Johnston’s bacon and of course their own beer.
Serves 4-6 people
Butter (100 g)
Onion, diced (1 medium)
Carrot, peeled & diced (1)
Leek, diced (1)
Garlic, minced (4 cloves)
Tabasco (2 dashes)
Bay leaf (1)
Thyme (1 sprig)
Flour (120 g)
Trading Post Amber Ale (400 ml)
Chicken Stock (1L)
Dry Mustard (1 tsp)
Whipping cream (400 ml)
Cheddar cheese, grated (400 g)
S&P to taste – depending on the cheese & the stock used you may not have to add additional seasoning, so you should always season last.
- In a heavy bottom saucepan, over medium heat, sweat onion, carrot, leek, garlic, tabasco, bay leaf & thyme in butter.
- Sprinkle flour over mixture and cook for a few minutes until flour has completely incorporated into the mix.
- Slowly add the beer to the vegetables making sure to stir until beer is completely absorbed.
- Add chicken stock, dry mustard & cream and bring to a simmer. Let cook for 30 mins, stirring frequently to make sure nothing catches to the bottom.
- Pull soup off heat and remove thyme sprigs & bay leaf.
- With an immersion blending (stick blender) blend soup until smooth & slowly incorporate the grated cheese.
- To garnish – cook off a couple rashers of bacon from your local butcher & chop up with some fresh parsley, sprinkle over top.
At Trading Post, we believe that a meal is only as good as the ingredients used. Guided by our desire to “Tap into the Local”, Trading Post sources seasonal ingredients from local farmers, foragers, cheesemakers, and other artisan suppliers and purveyors.