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Brown Onion, Ale and Cheddar Cheese Soup

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“From Porter's Restaurant, 17 Henrietta Street, Covent Garden, London”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 large onions, coarsely diced
  • 10 fluid ounces ale, not beer
  • 30 fluid ounces beef stock
  • 2 medium potatoes, peeled and coarsely diced
  • 2 ounces butter
  • 6 ounces cheddar cheese, grated
  • salt and pepper, to taste

Directions

  1. Melt the butter in a pan and add the onions, cook until translucent.
  2. Add the beef stock and bring to boil.
  3. Turn down to simmer, add the potatoes and ale.
  4. Allow to cook until the potatoes have broken down.
  5. Remove from heat and add the grated cheese, blend thoroughly and serve immediately with fresh crusty bread.

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