Steam Whistle's Blog Steam Whistle on Facebook Steam Whistle Twitter Instagram Photos
Steam Whistle - Do One Thing Really, Really Well

Back to Recipes Home.

Steam Whistle & 9 year old Cheddar Soup

Executive Chef of Vineland Estates Winery restaurant, Jan-Willem Stulp, has created this wonderful winter warmer for you to enjoy. Jan-Willem was one of the youngest Canadians to receive the Certified Chef de Cuisine designation. Under his tutelage, Vineland Winery restaurant has received a 4-Diamond rating from AAA/CAA and has earned the status of being one of seven-hundred restaurants to receive the Distinguished Restaurants of North America award.


For the Soup
In a rondeau, saute the vegetables in a little oil until caramelized dark brown. Deglaze with Steam Whistle. Add cream. Simmer until all vegetables are soft. Turn off heat and add cheddar cheese and milk. Puree in a blender and pass through a fine mess strainer. Add maple syrup, salt and pepper and lemon juice to balance the creaminess of it. Garnish with croutons and additional grated cheese.

The recipe will make slightly more than two litres, giving ample for 6, even 8 servings.

The things which make this soup especially great are some very small details. Don’t be shy with the carrots; they add a nice color.

For the Croutons
Preheat oven to 350F. Toss all ingredients together and place on baking sheet. Toast in oven until croutons are dry.

You may wish to experiment with garnishes. Croutons are specified, but fried leek julienne, cheese tuiles or even freshly shucked oysters are great in this soup.

Experience Four-Diamond Award winning dining. Inspired local Niagara cuisine prepared by Executive Chef Jan-Willem Stulp and his culinary team all year round, for luncheons or dinners. Imagine dining while enjoying the stunning view of our vineyards and Lake Ontario in the distance. Vineland Estates Winery. 1-888-VINELAND (1-888-846-3526) 3620 Moyer Road, Vineland, Ontario L2J 3W1



  • 2 onions, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 small carrot, peeled and diced
  • 3 bottles Steam Whistle Pilsner
  • 1L 35% cream
  • 500ml 2% milk
  • 450gram old cheddar, grated
    (we’ve used 9 year old, but your favourite old cheddar works too)
  • 1 Tbsp maple syrup
  • Salt and pepper
  • Lemon juice


  • 1 loaf day-old bread, diced small
  • 2 Tbsp olive oil
  • 1 Tbsp mixed chopped herbs (thyme, rosemary, tarragon, etc.)
  • Salt and pepper