Tuesday, March 23, 2010

Iron Duke Delicous

Visitors to Kingston this summer should be aware, if their not already, of a great little pub that's turning into a town favourite. I've already personally escorted two visitors from Ottawa to their doors when asked about places to eat in the city. One of the great things about The Duke is that it's centrally located downtown close to hotels and shopping. They also support the local food movement and have even offered a recipe for their Cheddar and Ale Soup.

1/2 cup (125mL) Butter
1 large Onion (rough chop)
4 stalks Celery (rough chop)
1/2 cup (125mL) Leeks (diced)
1 tbsp. (15mL) Garlic (minced)
¾ cup (175mL) Flour
6 cups (1.5ltr.) Chicken stock (vegetable stock is fine if you want to keep it vegetrian)
36 oz (1ltr.) Ale of your choice (Mill St. Stock Ale or Beau's Lug Tread Lagered Ale are good local options)
2 tbsp. (30mL) Dry mustard
2 cups (500mL) 35% cream
2 lb. (900g.) Old White Cheddar, grated for melting (Empire Cheese from Campbellford makes a great 4 yr old cheddar, Wilton Cheddar is also good)
1 tsp. (5mL) Tabasco
1 tsp. (5mL) Worchestershire
Salt and Black Pepper

Heat a heavy bottom pot. Add butter and vegetables to the pot, cook vegetables off until translucent. Add flour to vegetable mixture. Cook for an additional 5 minutes (do not allow roux to brown). Slowly add chicken stock, beer and dry mustard. Simmer 45 minutes.
Add 35% cream - bring to a boil. Remove from heat. Whisk in grated cheddar and season with Tabasco, Worcestershire sauce.
Puree and return to the stove. Bring back to a boil. Taste, season with salt & black pepper.
Serves 10

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