Vermont Cheddar Ale Soup With Soft Pretzel Bites

I love whipping up Vermont Cheddar Ale Soup with Soft Pretzel Bites for a cozy, flavorful meal. I start by melting butter and whisking in flour for a smooth roux, then sauté onions and garlic before adding ale and sharp cheddar for that creamy, tangy kick. For the pretzels, I mix yeast with warm water and sugar, knead the dough, shape bites, boil them quickly, and bake until golden. It’s the perfect pair, so keep exploring for my full tips and twists.

History

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Vermont Cheddar Ale Soup, a hearty comfort dish, traces its origins to American pub culture in New England, particularly Vermont, where local sharp cheddar cheese and regional ales blend influences from British cheese soups and German beer traditions.

Regional variations often highlight local ingredients, such as using artisanal cheddars in Vermont versus milder cheeses in other areas, signifying a celebration of terroir and community pride in seasonal produce.

Traditionally served in cozy pubs, at autumn harvest festivals, or during chilly winters, it pairs perfectly with soft pretzel bites for casual gatherings, emphasizing warmth and conviviality in social settings.

Ingredients

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• Alright, first things first, we’ve got 1 cup of all-purpose flour – that humble kitchen staple.
• You know, the one that steps in to thicken soups or give pretzels that perfect chewy base.
• Because who wants a floppy bite when you’re aiming for that satisfying crunch?
• Now, let’s talk cheese, shall we?
• You’ll need about 2 cups of shredded sharp Vermont cheddar, the kind that’s aged just right to bring a tangy punch to your soup.
• Making every spoonful feel like a cozy hug from New England’s finest dairy traditions.
• Oh, and it’s that ingredient that always has me wondering, what if cheese really is the answer to life’s little mysteries?
• Don’t forget the ale, my friend – grab a 12-ounce bottle of a good local brew, something malty and not too hoppy.
• To add that depth of flavor without overwhelming the pot.
• Almost like inviting a bit of pub vibe right into your kitchen for a playful twist on an old favorite.
• Onions are a must, so chop up 1 large yellow onion, diced nice and fine.
• Because they’re the unsung hero that builds the flavor foundation.
• Sweating away in the pan while you imagine them whispering secrets about how they make everything taste just a tad more magical.
• Toss in 2 cloves of garlic, minced to perfection, that aromatic buddy that sneaks in a subtle kick.
• And really, isn’t it funny how something so small can turn a simple soup into something you’d brag about to neighbors.
• Even if you’re not exactly a pro in the kitchen?
• For that creamy touch, measure out 2 cups of chicken or vegetable broth, the liquid gold that keeps everything balanced.
• Like a reliable friend who shows up to smooth over any rough edges in your recipe adventure.
• Add 1 cup of whole milk or heavy cream, depending on how indulgent you’re feeling.
• Because it lends that silky smoothness to the soup.
• And let’s face it, who doesn’t appreciate a little extra comfort on a chilly day.
• Even if it means pretending you’re a gourmet chef for the afternoon?
• A couple of carrots, say 2 medium ones, peeled and diced, bring a touch of sweetness and color to the mix.
• Almost like they’re there to lighten the mood amidst all that cheesy richness.
• Reminding you that veggies can play nice in hearty dishes too.
• Celery stalks, about 2 ribs chopped, add a fresh, crisp note that cuts through the heaviness.
• And it’s one of those ingredients that makes you think, why not throw in a bit of crunch to keep things interesting.
• Rather than just going straight for the comfort zone?
• For the pretzel bites themselves, you’ll want 1 packet of active dry yeast, that tiny activator that gets the dough rising like it’s got places to be.
• Proving once again that a little patience can lead to big, doughy rewards without any fuss.
• Mix in 1 tablespoon of sugar, just enough to feed the yeast and add a hint of sweetness.
• Because, hey, even pretzels need a little treat to shine.
• Don’t they, especially when they’re destined to dip into that cheesy soup?
• Don’t overlook 1 teaspoon of salt for the dough, the essential flavor booster that keeps everything from tasting bland.
• And it’s that simple addition that has me chuckling, thinking how salt is like the comedian of the kitchen.
• Always stealing the show.
• For the pretzel bath, set aside 1/4 cup of baking soda, which gives those bites their signature golden glow and chewy exterior.
• Almost like a spa treatment for dough.
• Making you wonder if we could all use a bit more of that magic in our routines.
• Finally, top it off with some coarse sea salt for sprinkling, just a pinch or two.
• Because what’re pretzels without that extra zest.
• Turning a basic bite into something you’d happily munch on while chatting away.
• As if you’re hosting the coziest gathering imaginable?

Cooking Steps

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Alright, let’s get into the heart of things – turning those ingredients into a warm, cheesy masterpiece that pairs perfectly with soft pretzel bites.

Start by grabbing that 1 cup of all-purpose flour and setting it aside for the pretzels, because it’s the base that gives them that chewy texture we all crave on a lazy afternoon.

Meanwhile, in a large pot over medium heat, sauté the 1 large yellow onion (diced), 2 medium carrots (peeled and diced), and 2 celery ribs (chopped) in a bit of oil or butter until they’re soft and fragrant, which takes about 5-7 minutes – it’s like they’re whispering flavor secrets to each other as they cook.

Now, once your veggies are tender, stir in the 2 cloves of garlic (minced) and cook for another minute or so, just until that aroma hits you and makes you pause, wondering if this is what heaven smells like.

Add the 1 cup of all-purpose flour to the pot to create a roux, stirring constantly for about 2 minutes to avoid lumps and build a nice, thick base – it’s a simple step, but get this wrong and you might end up with a soup that’s more glue than gold, so take your time.

Pour in the 2 cups of chicken or vegetable broth, followed by the 12-ounce bottle of ale, and bring the mixture to a simmer, letting those flavors meld together like old friends catching up.

• Next, stir in the 1 cup of whole milk or heavy cream, then gradually add the 2 cups of shredded sharp Vermont cheddar, whisking until it’s fully melted and the soup turns creamy – this is where the magic happens, turning a basic mix into something you’d serve with pride, even if you’re just winging it in the kitchen.
• For the soft pretzel bites, mix the remaining flour with warm water, yeast, and a pinch of salt to form a dough, knead it for about 5 minutes until it’s smooth, and let it rise for 30-45 minutes in a warm spot – it’s like giving the dough a little nap so it can puff up and surprise you.
• Shape the dough into bite-sized pieces, boil them briefly in a baking soda bath for that classic pretzel flavor, then bake at 425°F for 10-12 minutes until golden brown, because who doesn’t love that fresh-baked crunch to dip into your soup?

Tips and Variations

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If you’re tweaking this Vermont Cheddar Ale Soup with Soft Pretzel Bites, consider swapping out the sharp cheddar for something fun like smoked gouda or even a tangy blue cheese, which can add a surprising depth that makes the soup feel like it’s got its own personality, you know?

For a lighter twist, use vegetable broth instead of chicken and opt for almond milk over heavy cream, turning it into a cozier, less indulgent version that still hits the spot on a chilly evening—though, let’s be honest, sometimes that extra creaminess is what saves the day when your roux decides to play hard to get.

As for the pretzel bites, experiment with adding herbs like rosemary to the dough for a fragrant kick, or if you’re in a hurry and the rising time feels like it’s dragging on forever, just remember a quick knead and a warm spot can work wonders, because who wants to wait around when a crunchy dipper is calling your name?

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