Cheddar Ale Soup, American Artisans, Mena
An incredible Soup from American Artisians restaurant in Mena, AR. This was featured in our “Let’s Eat” column.
  1. Bring the chicken broth, thyme and bay leaves to boil in large stock pot.
  2. Saute the red bell in butter until tender — about 4 minutes. Add the bell pepper mixture to the boiling chicken broth. Stir until incorporated.
  3. Remove bay leaves and puree with immersion blender, or in batches if using a food processor. Add beer. Watch the pot once the beer is added; it can boil over easily.
  4. Simmer for 1-2 minutes to cook out the alcohol.
  5. Stir in paprika, cayenne and Tabasco.
  6. Add Velveeta in batches, stirring to melt the cheese.
  7. Simmer for 10-15 minutes and serve.