Thanks to my friend Pete Slosberg, who sent this item in. Today’s San Jose Mercury News has it’s food section devoted to soup and includes a yummy looking recipe using Newcastle Brown Ale. The recipe, called Newcastle Brown Ale cheddar soup, is reprinted below. I know what I’m making for dinner tonight.

Newcastle Brown Ale cheddar soup

Serves 4

2 cups cauliflower or broccoli florets
1 tablespoon butter
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 (12-ounce) bottle Newcastle Brown Ale
1 (14.5-ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups aged cheddar cheese, shredded
Croutons, to taste

In small saucepan over medium heat, cook cauliflower in water to cover until tender, 5 to 10 minutes. Drain and set aside. In a large pot over medium heat, melt butter. Stir in onion, garlic and Worcestershire sauce; cook until onion is translucent. Pour in Newcastle Brown Ale and bring to a boil. Pour in chicken broth, then return to boil.

After contents boil, reduce heat and stir in cauliflower. In a small bowl, combine cornstarch with 3 tablespoons of water; stir until dissolved. Set aside. Stir half-and-half and cheddar into the soup until the cheese melts. Stir in cornstarch mixture. Continue to cook and stir until soup thickens. Serve immediately with croutons.