Cheese soup - 2012

This is thick, hearty and uber comforting — like a drinkable cheese fondue with a pleasantly happy bitter edge to it from a robust ale. The style of beer you choose strongly influences the flavour. Ditto with type of cheese. Be adventurous and choose local! Makes 10 cups.

2 big pats butter
2 leeks, white parts only, thinly sliced
1 rasher bacon, finely chopped (optional)
1 garlic clove, smashed
3 carrots or parsnips, finely chopped
2 celery stocks, finely chopped
3 Tbsp flour
1 tsp dry mustard
Sea salt, to taste
650 ml bottle beer (try Driftwood Farmhand Ale, Crooked Coast Amber Ale or Phillips Phoenix)
3 cups chicken or beef broth
1 cup homogenized milk
2 Tbsp local honey

4 cups grated cheese, about 300 g (tip: you can never go wrong with cheddar) or use up ends and bits from the fridge — as long as it's firm cheese!
Melt butter in heavy-bottomed large saucepan or medium heat. Add bacon, leeks and garlic. Cover and saute until softened, 10 min-utes (try not to brown). Add carrots and celery. Sautee until soft-ened, about 6 minutes. Sprinkle with flour, mustard and salt. Stir until completely absorbed, 1 minute.
Gradually stir in beer and simmer until liquid reduces by about half, 6 to 8 minutes. Gradually stir in stock, then milk. Stir in honey. Cover and simmer to let flavours develop, 20 minutes.
Ladle out about one-quarter of soup and puree. Return to saucepan and bring to a gentle simmer. Reduce heat to low, and gradually stir in small handfuls of cheese. Stir well between addi-tions to ensure cheese has melted before adding next batch. If mak-ing ahead, refrigerate up to 5 days. Gently reheat — don't boil.

Source:Cheese soup - 2012

Cheese soup - 2012