Cheddar Ale Soup With Tabasco Chive Creme Fraiche

• 3 12 ounces butter
• 3 ounces onions, small rough chop
• 2 ounces leeks, washed well, small chop
• 2 ounces carrots, small rough chop
• 2 ounces celery, small rough chop
• 1 tablespoon garlic, minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 4 12 ounces flour
• 5 cups chicken stock, hot
• 24 ounces ale, Firestone
• 12 lb sharp cheddar cheese, shredded
• 1 ounce parmesan cheese, grated
• 2 tablespoons Dijon mustard
• 2 cups heavy cream
• salt and pepper
• 12 teaspoon Tabasco sauce
• 12 teaspoon Worcestershire sauce
• 1 cup creme fraiche
• 1 teaspoon Tabasco sauce
• 14 lemon, juice of
• 14 cup chives, thinly sliced
• salt and pepper

1. In a heavy saucepot, melt the butter and sweat the onions, leeks, carrot, celery and garlic until onions are translucent.
2. Sprinkle in the flour while stirring to incorporate.
3. Add the hot chicken stock slowly, while stirring with a whisk.
4. Once all the stock is added, add the beer.
5. Then add the bay leaf and thyme and cook for 1/2 hour, stirring the bottom of the pot occasionally.
6. Remove the bay leaf and thyme and turn off heat.
7. Stir in the cheddar cheese, parmesan cheese, heavy cream and dijon mustard.
8. NOTE: Do not boil the soup once the dijon mustard is added.
9. Adjust the seasoning with salt, pepper, tabasco and worcestershire sauce.
10. Strain the soup.
11. TO SERVE:.
12. Spoon soup into heated bowls and finish with a dollop of tabasco chive creame fraiche.
13. FOR THE TABASCO CHIVE CREME FRAICHE:.
14. Whip the creme fraiche in a mixer.
15. Once soft peaks are reached, add other ingredients and stir to combine.

butter, onions, leeks, carrots, celery, garlic, bay leaf, thyme, flour, chicken stock, cheddar cheese, parmesan cheese, mustard, heavy cream, salt, tabasco sauce, worcestershire sauce, creme fraiche, tabasco sauce, lemon, chives, salt

Taken from www.food.com/recipe/cheddar-ale-soup-with-tabasco-chive-creme-fraiche-298548 (may not work)