- 1 1/2 cups diced carrots
- 1 1/2 cups diced onion
- 1 1/2 cups diced celery
- 2 cloves garlic, minced
- 1 tsp. hot pepper sauce
- 1/8 tsp.cayenne pepper
- 1/2 tsp.salt
- 1/4 tsp.black pepper
- 3 cups chicken broth
- 2 cups beer
- 1/4 cup of Della Terra Chipotle Olive Oil
- 1/3 cup flour
- 4 cups milk or half and half
- 6 cups shredded sharp Cheddar cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Della Terra Neapolitan Herb Balsamic
- 1 teaspoon dry mustard
- popped popcorn, for garnish
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat Chipotle Olive Oil 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, Neapolitan Herb balsamic, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Prep: 15 minutes
Cook: 40 minutes
Makes: 6 servings