The Village Tea Room, Restaurant and Bake Shop in New Paltz, New York is one of the restaurants participating in Hudson Valley Restaurant Week.
Chef and owner Agnes Devereux prepared cheddar cheese and Brooklyn Brown Ale soup.
2 Fat leeks, white & pale green parts only, cut into ¼' dice (2 cups)
2 Medium Carrots cut into ¼" dice (1 cup)
2 Celery stalks cut into ¼" dice (1 cup)
2 teaspoons garlic minced on a Microplane
1 bay leaf
½ stick butter
½ cup all-purpose unbleached flour
2 cups whole Ronnybrook creamline milk
1 ¾ cups Chicken stock
1 bottle (12 oz) Brooklyn Brown Ale
1 tablespoon Worcestershire Sauce
1 teaspoon Colman's English Dry Mustard
1 teaspoon salt
Freshly Ground Black Pepper
1 lb extra sharp Cheddar (Cabot or Kerrygold) grated
Wash leeks in a bowl of cold water checking that they are free of all grit, then cut into ¼' dice.
Melt butter in a heavy bottomed soup pot and add leeks, carrots, celery, garlic and bay leaf.
Cook on moderate to low heat for twenty minutes.
Sprinkle flour over vegetables and cook for three to four minutes.
Add milk, stock and beer whisking continuously. Cook a further 15 minutes - add
Worcestershire, mustard, salt and pepper.
6. Stirring constantly add cheese in handfuls. Cook until cheese is melted - do not boil.
7. Remove bay leaf and serve.