Cheddar Ale Soup With Tabasco Chive Creme Fraiche

SOUP

• 3 1/2 ounces butter
• 3 ounces onion, small rough chop
• 2 ounces leek, washed well, small chop
• 2 ounces carrot, small rough chop
• 2 ounces celery, small rough chop
• 1 tablespoon garlic, minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 4 1/2 ounces flour
• 5 cups chicken stock, hot
• 24 ounces ale, Firestone
• 1/2 lb sharp cheddar cheese, shredded
• 1 ounce parmesan cheese, grated
• 2 tablespoons Dijon mustard
• 2 cups heavy cream
• salt and pepper
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon worcestershire sauce

TABASCO CHIVE CREME FRAICHE

• 1 cup creme fraiche
• 1 teaspoon Tabasco sauce
• 1/4 lemon, juice of
• 1/4 cup chives, thinly sliced
• salt and pepper

Directions

1. 1

   In a heavy saucepot, melt the butter and sweat the onions, leeks, carrot, celery and garlic until onions are translucent.

2. 2

   Sprinkle in the flour while stirring to incorporate.

3. 3

   Add the hot chicken stock slowly, while stirring with a whisk.

4. 4

   Once all the stock is added, add the beer.

5. 5

   Then add the bay leaf and thyme and cook for 1/2 hour, stirring the bottom of the pot occasionally.

6. 6

   Remove the bay leaf and thyme and turn off heat.

7. 7

   Stir in the cheddar cheese, parmesan cheese, heavy cream and dijon mustard.

8. 8

   NOTE: Do not boil the soup once the dijon mustard is added.

9. 9

   Adjust the seasoning with salt, pepper, tabasco and worcestershire sauce.

10. 10

    Strain the soup.

11. 11

    TO SERVE:.

12. 12

    Spoon soup into heated bowls and finish with a dollop of tabasco chive creame fraiche.

13. 13

    FOR THE TABASCO CHIVE CREME FRAICHE:.

14. 14

    Whip the creme fraiche in a mixer.

15. 15

    Once soft peaks are reached, add other ingredients and stir to combine.