Shelly's Recipe

CHEDDAR BEER SOUP

Category: Soups

2 medium leeks (white and pale green parts only), cut into 1/4 inch dice (2 cups)
2 medium carrots, cut into 1/4 inch dice (1 cup)
2 celery ribs, cut into 1/4 inch dice (1 cup)
2 tsp finely chopped garlic
1 bay leaf
1/4 cup unsalted butter
1/3 cup flour
2 cups whole milk
1 3/4 cups chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tbsp Worcestershire sauce
1 tsp dry mustard and salt
1/4 tsp black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon, cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Serve sprinkled with bacon. Makes 4 to 6 servings.