Cheese and Beer Soup

5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons minced garlic
1/2 cup all-purpose flour
4 cups rich chicken stock
2 cups amber or pale ale beer
2 bay leaves
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 cups grated Cheddar, best quality possible
1 1/2 cups crumbled Bleu or gorgonzola cheese
Salt and freshly ground pepper
2 teaspoons freshly chopped parsley leaves - garnish


Melt butter over low heat in a large pot, and then add the onions, celery, and carrots. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes.

Gradually whisk in the stock and the beer. Add the bay leaves and cayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.

Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.