Recipe by: Ramblin’ Road Brewery Farm, La Salette
Ingredients:
- 3 tablespoons unsalted butter
- 1 1/2 cups finely diced onion
- 1 cup finely diced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon dry mustard powder
- 1/3 cup all-purpose flour
- 2 cups 2% milk
- 2 cups chicken stock
- 12oz of Ramblin’ Road Country Ale
- 3/4 pound shredded old Cheddar cheese, plus extra for garnish
- 1 pinch cayenne pepper (optional) salt & pepper to taste
In a large pot over medium heat, melt butter and add onions and pepper. Sauté vegetables until tender, about 6 minutes. Stir in garlic and mustard powder and cook 1 minute more. Sift in flour and stir with a wooden spoon for about 3 minutes, covering vegetables evenly. Switch to a whisk and gradually pour in milk while whisking. Add chicken stock and beer and bring up to a simmer, stirring often. Once simmering, stir in cheddar cheese and reduce heat to medium-low, stirring until melted. Add cayenne, if using and season to taste.
Ladle into bowls and garnish with cheese. Enjoy!