Cheese Ale Soup Recipe

• 5 tbsp Butter
• 1 cup Onion (chopped)
• 1 cup Celery with leaves (chopped)
• 1 cup Carrot (peeled &chopped)
• 1 cup Parsnips (peeled& chopped)
• 2 tbsp Garlic (crushed)
• ¼ cup Flour
• 3½ cup rich Chicken Stock
• 4 cups Bass Ale
• 2 Bay Leaves
• Cayenne Pepper/Hot Pepper Sauce (to taste)
• 4 tbsp Cornstarch (diluted in cold water)
• 1 cup Heavy Cream
• Salt (to taste)
• 225 g Stilton & Cheddar Cheese
• Parsley (chopped, for garnishing)

• Melt butter in a big pot on low flame and add all the vegetables. Toss and flip well.
• Cover the pot and cook till the onion turns brown.
• Add flour to the mixture and cook for 2 minutes. Add more butter if the mixture is turning dry.
• Add chicken stock, ale, bay leaves, and hot peppers, and bring to a boil.
• Cover the pot and cook for another 15 minutes on low medium flame.
• Add the diluted cornstarch to the cooked vegetables and cook on medium flame until the soup thickens.
• Add cream and cheese to the soup. Stir.
• Garnish with chopped parsley.
• Serve hot with buttered bread or tankards of ale.