Abbey Ale, Butterscotch Garlic And Farm Cheddar Cheese Soup

A Spicy Tribute to Thelonius Monk

  • 1 cup minced onion

  • 3/4 cup butter

  • 1/4 cup duck fat

  • 2/3 cup flour

  • 2 tsp dry mustard

  • 2 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/4 tsp Obis One cracked butterscotch garlic

  • 1 tsp citrus salt

  • 8 oz veal Demi-Glace

  • 12 oz water

  • 5 cups milk

  • 2 (12 oz) bottles Thelonius Monk Abbey Ale

  • 24 oz shredded farm cheddar cheese

Melt butter and duck fat in a stockpot. Add onion and sauté until very tender, about 10 minutes. Sift in flour a little bit at a time and whisk over medium heat until a roux develops (the color should resemble light peanut butter), about 5 minutes. Add seasonings and continue to cook two minutes more.

In a mixing bowl, temper milk with demi-glace, beer and water. Add mixture to the roux in thirds, whisking constantly until it just begins to boil. Lower heat to medium and add cheese, still whisking, a handful at a time until it melts into the soup.

Learn more about Thelonius Monk here:

Obis One LLC

Virginia Tech Corporate Research Center,

1872 Pratt Drive, Suite 1375,

Blacksburg, VA 24060

Phone. (609) 202-9766