Beer & Cheese Soup
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

- l head cauliflower
- 2 tbsp unsalted butter
-2 tbsp bacon fat
-1 medium onion, cut into 1/4" dice
-2 Granny Smith apples, peeled and diced into 1/4" dice
-1 cup shredded carrot
-1/2 cup diced celery
-1 tablespoon finely chopped garlic
-1 tbsp This Little Goat Went to Grillville Spice Mix
-½ cup all-purpose flour
-3 cups whole milk
-1 (12-oz) bottles mild ale
-1 lb extra-sharp Cheddar, grated
-2 slices American cheese
-1/4 c This Little Goat Went to Wisconsin Spice Mix
-Salt to taste

To garnish:
4 scallions, thinly sliced on a bias
4 slices bacon, cooked & crumbled
1 Granny Smith Apple, cut into matchsticks
Melt butter and bacon fat in 4 quart sauce pot. Add onions, apples, carrots, celery, garlic, and about 1 tsp salt; cook over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour and Grilltown Spice over vegetables, then cook, stirring occasionally, 3 minutes. Puree in blender with just enough milk to get vegetables moving and return to pot. Add remaining milk and beer slowly, whisking constantly. Bring to a boil and then simmer, whisking occasionally, until thickened slightly, about 5-10 minutes.
Stir in Wisconsin Spice mix, whisking vigorously to prevent any lumps.
Add American cheese slices and then cheddar by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes after each addition (do not boil). Cool completely.
To serve heat slowly, if grainy, blast in blender on high for 3-4 minutes until silky smooth. Serve sprinkled with bacon, apple & scallions.