- ½ lb. butter
- 1 white onion, chopped
- 1 carrot, chopped
- 5 celery stalks, chopped
- 1 C flour
- 2 tbsp paprika
- 1 tsp black pepper
- 2 bay leaves
- 1 12 oz. bottle Dortmunder Gold Lager
- 1 qt. chicken stock
- 2 qt. heavy cream
- 1-1/2 lb. Cheddar cheese
- 1-1/2 lb. Stilton (or other English blue)
- Salt, to taste
In a large pot, melt butter and sauté onion, carrot, and celery on medium-high heat until soft (about 10 minutes). Stir in flour, paprika, black pepper, and bay leaves. Cook another 3 minutes on medium heat. Stir in Dortmunder Gold Lager and chicken stock. Puree contents of pot (using a blender or submersion blender) until smooth. Return to pot and add cream. Bring to a boil, then whisk in cheeses. Simmer on medium-low heat for 10 minutes. Serves 4.
