Cheesy English-style Bisque
7,4 / 10
Heat the butter in a large pan and cook the onions over a low heat for 8-10 minutes, until soft but not browned.
Add the stock and bring to a boil. Reduce the heat to a simmer and add the potatoes and ale. Cook gently for 15-20 minutes, until the potatoes have broken down into the soup. Remove from the heat.
Stir in the cheese until melted, beating well. Season to taste with salt and pepper.
Ladle into soup bowls and sprinkle with a little cayenne pepper. Serve with crusty bread.