The temptation is to say that this recipe could be made with any brown ale but I'd suggest that you try it first with Newcastle. I'm sure that it would be a good soup with any malty beer but Newcastle is a unique beer so to capture this recipe's intent you should make it at least once as written. After that, try other beers and see how they compare.
Prep Time: 0 hours, 10 minutes
Cook Time: 0 hours, 20 minutes
Ingredients:
- 2 cups cauliflower or broccoli florets
- 1 tablespoon butter
- ½ cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 12 ounces (1 bottle) of Newcastle Brown Ale
- 14.5 ounces of chicken broth
- 3 tablespoons cornstarch
- 2 cups half and half
- 2 cups aged cheddar cheese, shredded
Preparation:
Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain.Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce. Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower.
Combine the cornstarch and three tablespoons of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.
