Beer Cheese Soup

1/4 cup onion, diced
1/4 cup celery, diced
1/4 carrot, diced
2 jalapenos, seeds and membranes removed, diced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon hot sauce
4 tablespoons flour
1 cub brown or pale ale beer
3 cups chicken broth
1/2 cup heavy whipping cream
2 cups sharp cheddar cheese, shredded
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
salt ad pepper to taste
red pepper flakes for garnish

1. In a large pan over medium heat, saute the onions, celery, carrots, jalapenos, garlic, butter, and hot sauce until the onions are tender, about 3-4 minutes. Add the flour to the sauteed vegetables and mix well.
2. Add the beer to the veggie mixture and whisk until all the flour has dissolved. Add the broth and bring to a gentle boil.
3. Once the broth begins to boil, reduce the heat to low. Add the heavy cream and cheese, stirring often.
4. Allow the cheese to melt completely, then add the mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often, then add salt and pepper to taste.
5. Transfer to a food processor and puree until smooth.
6. Garnish with red pepper flakes and serve with toasted garlic bread.

Chile Pepper Magazine, November 2013, p44.

Laura and I have been searching for a good beer cheese soup for years. This is very similar to the one we used to have at Lujan’s Waterworks in Emporia KS. It’s FANTASTIC.