Beer Cheese Soup

By Shaylie

Ingredients

• 1/4 Cup Onion, Diced
• 1/4 Cup Celery, Diced
• 1/4 Cup Carrot, Diced
• 2 Jalapeños, seeds and membranes removed, Diced
• 2 Cloves Garlic, Minced
• 2 Tbsp Butter
• 1 Tbsp Hot Sauce
• 4 Tbsp Arrowroot or Coconut Flour
• 1 Cup Brown or Pale Ale Beer
• 3 Cups Chicken Broth
• 1/2 Cup Heavy Whipping Cream
• 2 Cups Sharp Cheddar Cheese, Shredded
• 1 Tbsp Dijon Mustard
• 1 Tsp Worcestershire Sauce
• Salt and Peppar to Tasts
• Red Pepper Flakes for Garnish

Preparation

Step 1

1. In a large pan over medium heat, sauté the onions, celery, carrots, jalapeños, garlic, butter and hot sauce until the onions are tender, about 3-4 minutes. Add the flour to the sautéed 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 server.