Dear Valued Customers: Due to unforeseen circumstances, Obis One expects extended delays in shipping all pending/new retail and wholesale orders. Please check back here for all available updates. Thank you for your patience.



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

Comments ():