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Central Market Cheddar Con Cerveza Soup

3 qts. whole milk
1 qt. heavy cream
1 T. butter
1 medium leek, halved, white only, rinsed and coarsely chopped (use green tops for garnish)
1 large shallot, coarsely chopped
1/2 C. celery, diced
1 T. garlic, fresh and chopped
1 T. dried whole thyme
1 t. kosher salt
1 t. ground white pepper
6 oz. Harp Lager Beer (or your favorite full-flavored beer)
6 C. Wisconsin Mild Cheddar Cheese, shredded

In a double boiler large enough to hold one gallon of soup, bring milk and cream to a simmer. Melt butter in a small pan and sauté leek, shallot, celery, garlic, thyme, salt and pepper until lightly browned over medium-high heat. Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat.

Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. Don't boil or the liquid will break. Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated.

Serve immediately.

Serving Size: 8


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