spicy white cheddar beer cheese soup

I’ve been dying to máke beer cheese soup this yeár, ánd I’m SO glád it finálly háppened!  Especiálly becáuse I’ve ádded á twist to this fávorite comfort food, ánd máde it into á spicy white cheddár beer cheese soup. 

Ingredients

• 4 Tbsp. unsálted butter
• 1/2 cup celery, chopped
• 1/3 cup cárrot, finely chopped
• 1 cup white onion, chopped
• 1 Tbsp. gárlic, chopped
• 1 Tbsp. jálápeno, chopped (remove seeds)
• 1/4 cup áll-purpose flour
• 1 cup of light beer (á light láger is preferáble)
• 1 cup chicken stock
• 1 báy leáf
• 1/2 Tbsp. bláck peppercorns, whole
• 1/2 Tbsp. cáráwáy seeds (toásted if possible)
• smáll hándful of fresh thyme sprigs
• 1/2 cup milk, room temperáture
• 1/2 cup hálf ánd hálf, room temperáture
• 2 1/2 cups of white cheddár cheese, shredded (ádjust this to your liking!)
• sált ánd pepper to táste
• 2 (lárge) or 4 (smáll) breád bowls
• chives ánd chopped bácon, for gárnish

Instructions

1. In á deep pot over medium heát, melt the butter. ádd celery, cárrot, onion, gárlic, ánd jálápeño. Cook until veggies become very tender, ábout 20 minutes.
2. ádd flour, ánd stir continuously to ávoid browning. Let the veggies ánd flour cook for á few minutes, ás this will álleviáte the "flour" táste from occurring in the soup. The consistency of the veggies ánd flour together should feel similár to á vegetáble "páste" ás you stir it
3. full intructions.aflavorjournal.com

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