There’s probably no bigger food trend in America today than the craft beer craze.
Everywhere you turn, there is a small brewery cropping up, and Northeast Ohio is fortunate to have several in our midst.
Now there is The American Craft Beer Cookbook by John Holl that celebrates the cuisine coming from these brewpubs.
The book has more than 150 recipes from brewery restaurants across the country, including Ohio’s Great Lakes Brewing Co. in Cleveland, which is celebrating its 25th anniversary.
Here is a quick and easy soup recipe from the book. It comes from O’Fallon Brewery in O’Fallon, Mo. This soup, rich with sharp cheddar and smoked porter, is perfect for the coming fall months.
It also will taste great with a glass of beer.
CHEDDAR ALE SOUP
2 tbsp. unsalted butter
⅓ cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1¼ lbs. sharp cheddar cheese, shredded (about 5 cups)
3 garlic cloves, minced
1 cup smoked porter
Melt the butter in a large soup pot and add the flour as the butter begins to bubble. Cook over medium heat, whisking constantly to prevent burning, until browned, about 5 minutes.
Whisk in the milk about ½ cup at a time, adding more milk when it becomes absorbed into the roux. When the roux reaches a thick sauce-like consistency, start adding the chicken broth, ½ cup at a time, whisking frequently.
Add the cheese to the soup one handful at a time. Stir until the cheese is combined and fully melted before adding more cheese. Reduce the heat to low, add the garlic and beer and simmer for 15 minutes, stirring frequently.
Divide the soup among bowls and serve immediately.
Makes six to eight servings.
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.