Cheddar Ale Soup

I've been craving this soup for several days now. I'm sure you're thinking, "Soup? Isn't this for those cold wintery nights?" Well, since spring is making such a slow transition around here, we still have those dreadful, cold nights once in awhile. Hence, this wonderful, creamy, cheesy soup.

Recipe borrowed from Williams-Sonoma

Ingredients:

• 4 thick-cut bacon slices, cut into 3-inch strips
• 2 Tbs. unsalted butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 cup pale ale
• 1 Tbs. Worcestershire sauce
• 2 cups milk
• 2 cups chicken broth
• 1 1/4 lb. sharp cheddar cheese, shredded
• Kosher salt and freshly ground pepper, to taste
• Toasted croutons for garnish
• *I didn't add the bacon for calorie purposes but my husband is anxious to taste with the bacon.

Preparation:

1. In Dutch Oven, melt the butter over medium heat. Add the onion, carrot, and celery, stirring occasionally, until vegetables are tender. Add the garlic, cook for about 1 minute.

2. Add the flour, stirring occasionally for about 3-4 minutes. Add the pale ale, stirring constantly for 2-3 minutes. Add the Worcestershire sauce, milk, and chicken broth, increase heat to medium-high, bringing to a simmer. Reduce the heat to medium-low and simmer for 10-12 minutes.

3. Remove from heat and puree with a blender, until smooth. Return to pan.

4. Set over medium-low heat and add the cheese a handful at a time, stirring constantly (don't all the soup to boil).

5. Season with salt and pepper*. Ladle the soup into bowls, garnish with croutons and bacon, if desired. Serve immediately. Serves 6.

*I didn't not feel the soup needed any additional seasoning. Be sure to taste before seasoning.