White Cheddar-APA Soup

You know it's October when the weather starts getting colder, and you start longing for the perfect Fall comfort food...soup! This is a delicious recipe from Schlafly Bottleworks' chef Josh King. Schlafly is a local St. Louis Brewery, but if you can't find it in your own grocery store, any APA beer will still work for this recipe. Alan and I enjoyed this a couple nights ago. Hope you do too! Happy Fall Y'all!

White Cheddar-APA Soup
INGREDIENTS
2 sticks butter
1 cup flour
½ cup olive oil
1½ cups diced carrot
1½ cups diced celery
1½ cups diced onion
3 Tbsp. minced garlic
2 cups Schlafly APA beer
5 cups vegetable stock
1 Tbsp. salt
2 tsp. ground white pepper
½ tsp. nutmeg
½ tsp. cayenne pepper
1 bay leaf
¾ lb. sharp white Cheddar cheese, shredded
3 cups heavy cream
PREPARATION
• In a large pan, make a roux: Melt the butter and then add in the flour. Stirring constantly, cook over medium-low heat until the roux smells slightly nutty. Set aside
• Place the olive oil, carrots, celery, onions and garlic in a stockpot and cook, stirring frequently, over medium heat until the onion is translucent and the vegetables are soft. Do not brown.
• Add the beer, vegetable stock and all spices and simmer for 15 minutes.
• Add the roux in small amounts until the mixture coats the back of the spoon, stirring well after each addition. (You might not use all the roux. If you prefer a thicker soup, add more roux, but remember that the cheese will also thicken the soup.)
• Add the shredded cheese a little at a time, stirring after each addition until completely melted.
• Add the heavy cream, remove from the heat and stir well.
• Serve warm. Enjoy!