Cheddar Con Cerveza Soup

3 qts. whole milk

1 qt. heavy cream

1 T. butter

1 leek, halved, white only, rinsed and coarsely chopped (use green tops for garnish)

1 lg 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 saute 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