Ingredients

The following ingredients have 4 Servings
  • 25g 
butter
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 tbsp cornflour
  • 1 litre chicken or vegetable stock
  • 330ml American pale ale
  • 300ml whole milk
  • 2 tsp Worcestershire sauce
  • 1 tbsp English mustard powder
  • 1/4 tsp cayenne pepper
  • 275g grated mature cheddar
  • chives, a small bunch, chopped

Instruction

  • Melt the butter in a large saucepan over a medium-low heat and cook the onion for a couple of minutes. Add the carrot and cook until both have completely softened.
  • Stir in the cornflour and cook for 30 seconds, then gradually whisk in the stock, beer and milk. Cook, stirring regularly, on a medium heat for about 20 minutes until slightly thickened.
  • Meanwhile, whisk together the Worcestershire sauce, mustard powder and cayenne pepper to make a paste.
  • Take the pan off the heat and add the cheese in three batches, stirring to melt each before adding the next, then add a little of the hot soup to the mustard paste and stir to combine before pouring the lot back into the pan.
  • Blend with a stick blender until smooth, gently reheat and season. Serve in small bowls, scattered with chives.