Chef Mick Says: “Extra-sharp Cheddar and Oatmeal Stout balance perfectly in this hearty soup.”

Recommended Beer: Alaskan Stout, Alaskan Brewing Company, Juneau, Alaska, USA
Style: Oatmeal Stout – Opaque ebony, softened with ruby edges and a silky tan head – roasted mocha and raisins greet the nose, with a subtle coconut chocolate nuance and creamy, smooth mouthfeel

INGREDIENTS

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 medium white onion, diced
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups Half & Half
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 (12-oz) bottle Alaskan Oatmeal Stout
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; remove rind, if necessary), grated (4 cups)
4 bacon slices (3 1/2 ounces, total), cooked and crumbled

DIRECTIONS

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, onion and celery, in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately-low and sprinkle flour over vegetables; then cook, stirring occasionally, for 3 minutes. Add Half & Half , broth, and Alaskan Oatmeal Stout in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil).

Click on the link for Chef Mick’s Recipes

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Executive Chef of the Millennium Alaska Hotel, Anchorage, Alaska

Chef Mick Hug’s Smoked Porter Brine for Fish and Meat Smoking
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Cheers!