Just in time for Thanksgiving, we're kicking up the traditional Beercheese soup Lao style. Give it a try if you dare. Not for the lactose intolerant, obviously. And it will live up to the mantra 'goes in hot, comes out hot' but go figure. Ingredients
1 (12-ounce) BeerLao of choice
1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
7 ounces extra-sharp Cheddar, shredded (Aged 8 to 10 years+ is awesome)
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 to 1 whole Ghost pepper
Sriracha to taste
Optional: 1 pound smoked sausage (recommended: spicy Lao sausage, or smoked bratwurst if your local Lao sausage distributors stink. (Not naming names...)
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in ghost pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for sriracha sauce to taste. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn or croutons / toasted baguette with garlic butter.