Ale and cheddar cheese soup -- (from Western Living, October 1997)

2 tbsp butter
1 large white onion, coarsely chopped
2 tbsp flour
4 c soup stock
2 c pale or amber ale
2 large baking potatoes, cut into ½" pieces
3 c grated old cheddar cheese
½ c whipping cream
½ tsp freshly ground white pepper

In a large saucepan, heat the butter over medium heat, add onion and sauté for 2 minutes until tender. Add flour; reduce heat to medium and cook for 30 seconds, stirring continuously.

Add soup stock and pale ale; increase heat to high and bring to boil. Add potatoes and return to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender. Transfer soup to blender in batches and process until smooth. Return puréed soup to saucepan. Add cheese and stir until melted. Stir in cream, salt and pepper. Taste and adjust seasoning

Reheat gently and serve hot (do not boil soup again or it will curdle). Serve with fresh bread and vegetable sticks or a tossed salad.

Serves 6.

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