Ingredients:

1 quart Fresh (chicken) Stock

1.5 cups Heavy Cream 

4 ounces Parmesan Cheese

1 small Sweet Onion diced

2 cloves Garlic, smashed and chopped

1 minced Shallot

1 Bay Leaf 

3 ounces Beer, not too hoppy 

2 ounces Cheddar or Gouda (shredded) 

1 tsp Soy Sauce

1 tsp Worcestershire 

1 small pinch Cayenne (to taste)

1 small pinch White Pepper (to taste)

1 small pinch Sea Salt (to taste)

1.5 oz flour cooked and 1.5 oz beef fat, butter or any fat you like to prepare Roux 

Method:

Sweat Onion, Shallot and Garlic in fat for about 5-10 minutes on medium high heat or until soft. Add flour to make a Roux with the aromatic vegetables and Bay Leaf. Add Stock & Cream over medium high heat and stir to remove lumps. Bring to a boil and stir to prevent scorching. Add seasonings, Cheeses and Beer. Remove Bay Leaf. Cool enough to blend until smooth in blender, gently reheat before serving.

*Will's variations: we included Soup Veg (Celery, Carrots and Green Onions) in the package since that's what the farms had this week. Use these in place of the Onion and Shallot in Chef Dave's recipe. Also Will left the Soup Veg a little chunky instead of pureeing. We used a hoppier beer and it will definitely make the soup a little bitter. Also, we added some more Cheese!  ; )