Spicy Ghost Beer Cheese Soup
1 1/2 cup diced carrot
1 1/2 cup diced celery
1 1/2 cup diced onion
2 cloves garlic, minced
4 cups chicken or veggie stock or broth
2 cups beer (I prefer a porter or stout beer)
1/3 cup butter
1/2 cup flour
1 cup heavy cream
6 cups shredded mild cheddar cheese
1 tsp dry mustard
1/4 tsp cayenne pepper
2 tsp Ghost Pepper Garlic craft salt
1 tsp black pepper
Sliced green onion & chopped parsley
In a heavy-bottomed soup pot, melt butter and saute carrots, celery, and onion until soft.
Added garlic, dry mustard, cayenne, salt and black pepper.
Mix in flour to make a roux, cook for approx. 5 minutes.
Pour in beer and stir until roux is thoroughly mixed.
Add chicken or veggies stock/broth, stir mixing well.
Blend mixture until smooth, using either an immersion blender or transferring batches to a blender or food processor.
Add cheese about 1 cup at a time, stirring constantly to make sure cheese does not clump.
Once the cheese is mixed in and soup is smooth, stir heavy cream.
Garnish with sliced green onion and chopped parsley.