3 Cheese for ale and roasted red pepper soup! from Food52

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Notes about this recipe

  • Bloominanglophile on April 02, 2013

    I enjoyed this soup. My husband (who doesn't like strong cheese), and my daughter ate it dutifully but let me know they didn't care for it. It is a rich soup, with a strong taste of cheese and ale. I didn't have gruyere, so I subbed manchego, which possibly tipped the scales toward too strong of a flavor. I used Boddington's ale, also. This was served with soda bread (no raisins). A crisp green salad wouldn't be out of line, either.

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