Abbey Ale, Butterscotch Garlic and Farm Cheddar Cheese Soup

Published April 27th, 2018 by ObisOne

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

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