Fauna Hartley from our hometown of Athens submitted this recipe!
Pale Ale, Cheese And Grit Soup
This is a deceptively light soup showcasing Terrapin’s Rye Pale Ale. The Ale’s complex flavor makes this dish far more than a bowl of soupy cheese grits. A true taste of Athens!
1 Tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 Terrapin Rye Pale Ales 2 cups low-sodium chicken broth 2 cups reduced-fat milk 1 cup grits 7 ounces Dubliner cheese, grated 4 slices white American cheese, chopped 1 teaspoon cornstarch ¼ teaspoon paprika ¼ teaspoon yellow mustard powder Pinch cayenne pepper Kosher salt to taste 1 pound bacon, center cut, cooked and chopped
1. Heat oil over med-high. Sautee onion until soft. Add garlic and sauté another minute. 2. Add 1 Terrapin Rye Pale Ale, broth, milk and grits. Reduce heat to med-low. Cook until grits thicken. 3. Combine cornstarch and spices with grated cheese tossing to coat. Add cheese to soup in small handfuls melting each batch before adding another. 4. Stir in American cheese until melted. Salt to taste. 5. Finish with ½ Terrapin Rye Pale Ale. Enjoy the remainder while you slowly stir soup and bring back up to temperature. 6. Garnish generously with bacon. Serve with crusty bread and a Terrapin Rye Pale Ale. Enjoy! Serves 6.
