Leek Cheese and Beer Soup
Ingredients
- 2 cups Leeks choppped White and light green parts only
- 1 cup Carrot, diced
- 1 cup Celery, small dice
- 2 tsp Garlic cloves, minced
- 1 Bay leaf
- 1/4 cup Butter unsalted
- 1/3 cup Flour
- 2 cups Whole milk
- 1 3/4 cups Chicken stock
- 12 fl oz Pale Ale Bass or similar
- 1 tbsp Worcestershire sauce
- 1 tsp Mustard powder
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 2 cups Grated extra sharp cheddar cheese
- 2 cups Grated gruyere cheese
- 4 sl Bacon lardons
Instructions
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a 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 cheeses by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
- Serve sprinkled with cooked bacon lardons.