Beer-Gorgonzola-Cheese Soup

Recipe developed by sous-chef Matthew Waterman at Denver’s Cucina Colore. Leslie Mansfield also featured this recipe in Recipes from the Microbreweries of America.

• 1 small red onion
• 3 medium cloves garlic
• 1 chipotle pepper (optional)
• 2 tablespoons olive oil
• 1 pound gorgonzola cheese
• 16 ounces Ridgeline Amber Ale
• 1 quart heavy cream
• 1 gallon whole milk
• ½ to 1 cup roux
• salt and pepper to taste

Puree onion, garlic and chipotle, if used, in food processor. Heat oil over medium heat in stock pot. Add onion mixture. With hands, crumble in gorgonzola. Heat just until cheese is halfway melted. Stir in beer. Bring to boiling point. Gradually add cream and milk. Heat just to boiling point. Do not boil or soup will scorch. Whisk occasionally. (Beer and cheese should incorporate on their own so do not overwhisk or soup will foam up.)

Blend in enough roux (see below for recipe) for desired consistency, heating until thickened. Add salt and pepper. (During cooking, soup reduces in volume.)

Serves 10 to 12.

Bartender! Pour me another Ridgeline Amber!