Ingredients
- 4 jalapenos (diced)
- 1 stick butter
- 1 scallions (diced)
- 1,900 ml chicken stock
- 240 ml cream (heavy)
- 220 gr cheddar cheese (grated)
- 220 gr ham (diced)
- 130 gr carrots (diced)
- 120 ml dark beer
- 100 gr celery (diced)
- 32 gr all purpose flour
- 16 ml worcestershire sauce
- 16 ml dry mustard
- 14 gr parmesan cheese (grated)
- some pepper sauce to
Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,= beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.
