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.
