Garlic Cheddar and Stone Ruination IPA Soup

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Credit: Alex Carballo, executive chef, Stone Brewing World Bistro and Gardens, San Diego
Sizzle, Fall 2010


1 lb. butter, divided
¾ lb. flour
1¼ cups quartered onions
½ cup chopped garlic
1 pint whole milk
2 quarts vegetable stock
1 pint Stone Ruination IPA
2 cups mashed roasted garlic
2 T. smoked paprika
1 t. cumin
4½ lbs. white Cheddar cheese, shredded*
Ground white pepper, to taste
Salt, to taste
Broccoli tempura (optional garnish)
Chopped chives (optional garnish)


Method: In small pot, make roux from ¾ lb. butter and flour; set aside. In large pot, melt remaining butter; add onions and garlic. Add milk, vegetable stock and beer; bring to a boil. Reduce stock mixture to a simmer; add roasted garlic, paprika and cumin. Whisk in roux; add cheese, a little at a time, until smooth and melted. Continue until all cheese is incorporated and soup has thickened. Season to taste. If desired, garnish with broccoli tempura and chopped chives.

*Note: For best results, use an all-natural white Cheddar cheese that is not aged. Aged Cheddar cheeses can develop higher oil content and tend to separate during the cooking process, giving an unfavorable texture to soups and sauces.

Sizzle - Fall 2010 Issue


2 quarts


Sizzle, Soup

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