Carmody & Beer Soup

Carmody & Beer Soup
Serves: 4-6


• 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
• 2 medium carrots, cut into 1/4-inch dice (1 cup)
• 2 celery ribs, cut into 1/4-inch dice (1 cup)
• 2 teaspoons finely chopped garlic
• ¼ cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 3/4 cups chicken broth
• 1 (12-oz) bottle Ale - I used Rich Copper Ale from Lagunitas
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Tobasko – to taste
1 lb. Bellwether Farms Carmody Cheese, grated (4 cups)
• 4 bacon slices - cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Melt butter in a 4-quart heavy saucepan over moderate heat. Add leeks, carrots, celery, and garlic to the butter, stirring occasionally, until vegetables begin to soften, about 10 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add beer and cook for 5 minuites. Whisk in milk and broth and cook for 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). Seson to taste, spoon into bowls and sprinkled with bacon.  Serve.