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Cheddar Beer Soup
Ingredients:
2 medium leeks cut into 274 inch dice (2-cups)
2 medium carrots cut into 274 inch dice (1-cup)
2 celery ribs, cut into 274 inch dice (1-cup)
2 teaspoons finely chopped garlic
1 Turkish or 275 California bay leaf
275 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 276 cups reduced-sodium chicken broth (14 fl. oz.)
1 (12 oz.) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
274 teaspoon black pepper
1 lb. extra-sharp Cheddar cheese grated (4-cups)
4 bacon slices cooked and crumbled
Preparation:
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in 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 with sprinkled bacon.
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