Borough Market Cheddar Soup
- 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
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.
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- 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