Beer Cheese Soup (Lindsay’s Version)

Ingredients

8 tablespoons (1 stick) salted butter

4-5 large carrots, diced

1 jar fire roasted red peppers

Fine sea salt and freshly ground black pepper

3/4 cup all-purpose flour

4 cups chicken stock, low-sodium store-bought or homemade

One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale

3/4 cup half-and-half

12 ounces aged yellow cheddar (aged at least 2 years), grated

1/2 tbsp Worcestershire sauce

Dash hot sauce- green yucateca

1/8 teaspoon grated nutmeg

1/8 teaspoon white pepper

Directions

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.

Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.

Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, white pepper, and stir to combine.