Ale, Cheddar and Cauliflower Soup

• 2 tablespoons butter
• 4 ounces bacon, chopped, optional
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium celery rib, chopped
• 1 tablespoon minced garlic
• Salt
• black pepper
• 1 small cauliflower, cored and chopped
• 2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style
• 3 cups vegetable or chicken stock
• 1 bay leaf
• Pinch of cayenne pepper
• 1 tablespoon mustard
• 8 ounces sharp cheddar cheese, grated
• 2 tablespoons cornstarch
• Chopped fresh cilantro or chives for garnish

1. Put the butter in a large pot over medium heat.
2. When it melts, add the bacon (if youre using it) and cook until it begins to brown, about 5 minutes.
3. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Add the cauliflower, beer, stock, bay leaf and cayenne.
5. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes.
6. Remove and discard the bay leaf.
7. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.
8. Toss together the cheddar and cornstarch.
9. Add the cheese mixture to the soup a handful at a time, stirring all the while, until its well incorporated and the soup is smooth.
10. Serve hot, garnished with the herb.

butter, bacon, onion, carrot, celery, garlic, salt, black pepper, cauliflower, another, vegetable, bay leaf, cayenne pepper, mustard, cheddar cheese, cornstarch, fresh cilantro

Taken from cooking.nytimes.com/recipes/1013808 (may not work)