Borough Market Cheddar Soup

Borough Market Cheddar Soup

Serves 4 to 6
This hearty soup is a classic for the colder months. Serve it with toasted dark bread, thinly sliced apple and a seasonal green salad.
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallot
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 red potato, cubed
  • 1 bay leaf
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 3 tablespoons all-purpose or whole wheat flour
  • 1 cup low-sodium chicken broth
  • 1 1/2 teaspoon dry yellow mustard
  • 1 cup English dark beer or amber ale
  • 1 cup whole milk
  • 2 cups grated Borough Market cheddar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Melt butter in a 3- or 4-quart soup pot over medium heat. Add shallot and cook until translucent, 3 to 5 minutes. Add carrot, celery, onion, potato, bay leaf, thyme, salt and pepper and stir to coat with butter. Cook until celery and onion are translucent, 5 to 8 minutes.

Stir in flour and cook for 1 to 2 minutes, stirring constantly, until flour lightly browns. Stir in dry mustard.

Add chicken stock and stir until liquid begins to thicken, about 1 minute. Add beer and bring to a simmer, stirring occasionally, for 4 to 5 minutes. Add milk and bring back to a simmer. Continue simmering until vegetables are tender, about 5 minutes longer.

Take the soup from the heat and stir in cheddar, about 1/2 cup at a time, allowing the hot soup to melt the cheese. Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme and serve immediately.
Nutritional Info: 
Per Serving: 360 calories (200 from fat), 22g total fat, 14g saturated fat, 65mg cholesterol, 510mg sodium, 23g carbohydrates, (2 g dietary fiber, 6g sugar), 16g protein.

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