Appetizer: United States – New England (New Hampshire) – Cheddar Ale Soup Shooters

Serving Size: 12

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 tbsp (57 g) unsalted butter
- 1 medium (6 oz / 170 g) yellow onion, finely chopped
- 1 stalk (1.5 oz / 45 g) celery, finely chopped
- 2 cloves (6 g) garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 12 fl oz (355 ml) New England–style craft ale (pale ale or amber)
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 10 oz (283 g) sharp New Hampshire cheddar, freshly grated
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/8 tsp (0.5 g) cayenne pepper (optional)
- 3/4 tsp (4 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 slices bacon, approx. 2.5 oz (70 g), cooked until crisp and crumbled
- 2 tbsp (6 g) fresh chives, finely chopped
- 12 mini pretzel sticks or oyster crackers for serving

Instructions

Short Description:
Warm, savory shooter-sized servings of creamy cheddar and craft ale soup, finished with crisp bacon and chives for a New Hampshire–style appetizer. Ideal for entertaining as small, sippable bowls of rich, cheesy comfort.

Regional Notes:
This New Hampshire variation highlights locally made sharp cheddar and a New England craft ale (pale or amber) for a bright, malty backbone; served in small shooter glasses as a warm, savory starter rather than a full bowl. Using local cheddar and a regional craft beer distinguishes it from generic cheddar-beer soups that favor milder cheeses or mass-market lagers.

1. Cook the bacon in a skillet over medium heat until crisp; transfer to a paper towel-lined plate to drain, then crumble and set aside. Reserve 1 tsp bacon fat and discard the rest or save for another use.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Add the garlic and cook, stirring, 30–60 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir to coat; cook the roux for 1–2 minutes, stirring constantly, until it smells slightly nutty and is just beginning to color.
4. Slowly pour in the craft ale while whisking to deglaze and smooth any lumps. Bring to a gentle simmer and let the alcohol mellow for 2–3 minutes.
5. Gradually whisk in the chicken stock until fully combined. Bring the mixture to a low simmer and cook, stirring occasionally, until slightly thickened, about 6–8 minutes.
6. Reduce heat to low and stir in the heavy cream. Remove the pot from the direct heat (or turn heat to the lowest setting) and, in small handfuls, whisk in the grated cheddar until melted and smooth—do not boil once the cheese is added to avoid graininess.
7. Stir in the Dijon mustard, Worcestershire sauce, cayenne (if using), salt, and pepper. Taste and adjust seasoning. If the soup is too thick for shooters, thin with up to 1/4 cup (60 ml) additional stock or cream.
8. Keep the soup warm on the lowest heat setting (or in a heatproof container in a hot water bath) until serving. Do not boil.
9. Warm 12 shooter glasses (2.5–3 oz / 75–90 ml capacity) by rinsing with hot water and drying. Ladle the hot cheddar ale soup into each glass, filling to about 3/4 full.
10. Garnish each shooter with a sprinkle of crumbled bacon and a pinch of chopped chives. Serve immediately with a mini pretzel stick or an oyster cracker alongside for dipping.
11. To reheat leftovers gently, warm over low heat, stirring and adding a splash of stock or cream to restore silky texture; avoid boiling once cheese is incorporated.