1 stick of butter
1 diced onion
5 stalks celery, diced
Hot sauce or Cayenne
1 (12 oz) beer
4 cups chicken (or vegetable) broth
2 cups whole milk
1 lb. sharp cheddar cheese, shredded
In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for about 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce or Cayenne. Reduce the heat and keep warm.
Serve with shredded cheddar on top. Other toppings to use: bacon bits, cooked broccoli florets, parsley, chives, minced green onions.
Variation: Add a dollop of pesto! Great for a St. Paddy’s Day soup with it’s green tint.