Cheddar-Ale Soup

2 c. cauliflower or broccoli florets
1 T. butter
1/2 c. chopped onion
1 garlic clove, minced
1 t. Worcestershire sauce
1 (12 oz.) bottle English mild ale
1 (14.5 oz.) can chicken broth
2 t. cornstarch
3 T. water
2 c. half-and-half
2 c. aged Cheddar cheese, shredded

Bring water to boil in small saucepan, add the cauliflower, reduce heat slightly and cook until just tender, about 5 minutes. Drain and set aside.

Melt butter in large pot. Stir in onion and Worcestershire sauce and cook until onion is translucent, adding garlic for 30 seconds at end. Pour in ale and broth and bring to a boil. Reduce heat and stir in cauliflower.

In a small bowl, whisk cornstarch with the water to dissolve and set aside. Stir half-and-half and cheese into soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens.

Serve immediately with croutons. Makes 4 servings.

Recipe by Newcastle Brown Ale.