Report from the Road: Vermont Cheddar Ale Soup

We received a wonderful response to our Harvest Cheddar Soup, along with a “more complex recipe for Cheddar/Ale Soup from the wonderful Old Tavern at Grafton, Vermont,” from two founders of the Vermont Fresh Network Dining Challenge.

It made a connection with Tina, who was raised in a foodie family that knew very well the quality of Vermont cheddar. Very sharp and fresh and special, she says, and that’s that way we like it.

Anyway, the Vermont Fresh Network is a very cool organization dedicated to promoting locally produced, quality food at restaurants in the small state. We’re waiting to hear more from Neil and Shaula, two intrepid adventurers who have been living on the road since 2005 and blogging about it in Your Mileage May Vary. Fascinating and smart people, to say the least. Please visit their blog, throw them some love and get hooked like us. When we hear back from them, I’ll update with more information.

Here’s the recipe – can’t wait to try it out -- along with the original content of the response:

“Thanks for the easy Cheddar soup recipe and also will do the Shrimp Scampi, my favorite.

We’ve started the Vermont Fresh Network Dining Challenge, and we look forward to trying out more Vermont Fresh Network member restaurants.

Vermont is the home of Grafton Cheddar and quite a few breweries, and cheddar/ale is a delicious combo. Looking forward to the cheddar/wine in your recipe, but will probably increase the amount.

This recipe for Cheddar Ale Soup, by Chef David Smith of The Old Tavern at Grafton, Vermont, showcases Grafton Cheddarand McNeill’s Firehouse Ale.

If you don’t have either on hand, substitute a full-flavoured cheddar aged at least one year and an amber beer.

Enjoy your taste of Vermont!”

We will, most definitely!


Vermont Cheddar Ale Soup

* 1 garlic bulb, roasted
* 1 sweet onion, chopped & carmelized
* 1 red pepper, diced 1/4 inch pieces
* 1 carrot, peeled and diced 1/4 inch pieces
* 2 shallots thinly chopped
* 2 qt vegetable stock
* 1 pint heavy cream
* 2 pounds Grafton Cheddar, shredded
* 22 oz McNeill’s Firehouse Ale
* 3 large Yukon gold potatoes, diced 1/2 inch pieces
* 1/4 pound unsalted butter
* Extra virgin olive oil

1. Saute shallots, peppers, and carrots until soft in 2 T olive oil and 1 T butter.
2. Add bottle of beer and simmer 5 minutes.
3. Add carmelized onions, potatoes, stock and remaining butter.
4. Simmer until potatoes are tender, then turn off flame.
5. Add cream, roasted garlic and cheddar slowly with whisk.
6. Puree in blender.
7. Add salt & pepper to taste. Garnish with fresh chives and croutons.

Yields 1 gallon.