Cheese and Beer Soup

In South Africa, if you add beer to a recipe, the men think it's sacrilege, 

but they tuck in like they haven't seen food for months! 

This is a real ou bokkie recipe. 

Enjoy!

Ingredients:
Olive oil
1 onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
45 ml flour
15 ml Dijon mustard
1 litre chicken stock
1 bottle ( 340 ml ) beer
250 ml grated mature Cheddar cheese
Generous piece of blue cheese ( optional )
5 ml Worcester sauce
Salt and pepper
Chives to garnish

Method:
Heat the oil in a large saucepan and fry the onion, carrot and celery until soft.

Stir in the flour, add the mustard and mix until smooth.

Add the chicken stock and beer, stirring until the mixture comes to the boil.

Reduce the heat and simmer for 15 minutes. Blitz with a stick blender until smooth.

Add the cheese and stir until melted. Season with Worcester sauce, salt and pepper. Do not allow the soup to come to the boil again.

Ladle the soup into bowls and garnish with chives. Serve with thin slices of rye bread.

Makes 1,3 litres

You can substitute beer with the same amount of wine or cider, but if you don't want to use anything alcoholic you could use vegetable stock, milk or even cream.