Samuel Smith Nut Brown Ale & Farmhouse Cheddar Soup

Serves: Four-six


  • 12 oz. Samuel Smith’s Nut Brown Ale
  • 12 oz. aged extra-sharp cheddar cheese, grated
  • 2 cups chicken stock
  • 2 cups whole milk
  • 1 cup finely chopped onion
  • 4 Tbsp unsalted butter
  • 3.5 Tbsp flour
  • 2 tsp minced garlic
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • ¼ tsp kosher salt



Melt butter in heavy stockpot and sauté onion over medium-low heat until translucent, about 4 minutes. Add garlic and thyme; sauté one minute more

Add flour and stir gently for about 3 minutes. Add smoked paprika, dry mustard, and salt. Cook together one minute.

Add Nut Brown Ale, stock and milk; bring to a boil. Reduce heat to low, cover and simmer gently for 20 minutes, whisking occasionally.

Pour soup through a fine sieve into a large bowl, pressing on the solids with the back of a spoon. Return the stained soup to the pot, off the heat. Stir in Worchestershire sauce, and add cheese a handful at a time, stirring gently. If soup is not smooth, pass through the sieve once more.

Spoon into bowls and top each serving with pretzel nuggets.

(Laraine Perri – DRAFT Magazine, Nov./Dec. 2008)


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