Beer Cheese Soup
• 1 large carrot, diced
• ½ cup white onion
• 1 stick of butter (8 tbls)
• ¾ cup red bell pepper, diced
• ¾ cup potato flour
• 4 cups Chicken stock
• 12 ounces of pale ale
• 1 ½ cups half and half
• 12 ounces aged cheddar cheese
• ½ tbls Worcestershire
• Dash of hot sauce (or a pinch of cayenne)
• 2 tbls Dijon mustard
• 2 tbls fresh lemon juice
• Salt and pepper to taste
1.) In a large stockpot, melt the butter over medium heat. Add the carrots, peppers a pinch of salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
2.) Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
3.) Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, mustard, lemon juice, a pinch of pepper and stir to combine.
4.) Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
5.) Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard, or olive oil, a dollop of goat cheese and a sprinkle of nutmeg.
6.) When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.