Sunday 19 August 2012

English Cheddar Cheese Soup with Brown Mustard and Ale

From Red Hot and Green, Janet Hazen, Chronicle Books, 1996.

This book concentrates on hot foods. It is divided into five sections according to the heating element: ginger, mustard, peppercorns, horseradish and chillies. It was time to have a go at a mustard-based recipe.

In a saucepan I melted two tablespoons of butter and then added an equal amount of flour. This was stirred until it was combined and then cooking continued to make sure the flour was cooked and a light brown colour. A half tablespoon of brown mustard seeds were added together with a teaspoon of caraway seeds and about three tablespoons of German mustard, which has a sweetness to it.

After a couple of minutes one cup of dark ale was stirred in, then three cups of water and a stock cube. A cup of milk was added to this and it was all brought to the boil and simmered for about half an hour.

The last stage was to add about 250 g of grated tasty cheddar cheese. This was stirred until it had all dissolved into the liquid. Now with a little seasoning it was ready to eat.

The soup was quite a tasty one and one that you did not need large portions to feel satisfied. I did not find it had a hotness to it, just a strong flavour, with the pleasing tang of the ale, that was enjoyable.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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