Best-Ever Beer Cheese Soup

1. 1

   In a large stockpot, melt the butter over medium heat.

2. 2

   Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes.

3. 3

   Add the flour and cook, stirring, until well incorporated, about 5 minutes more.

4. 4

   Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.

5. 5

   Add the cheddar to the soup by the handful, whisking each batch until smooth.

6. 6

   Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.

7. 7

   Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.

8. 8

   Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary.

9. 9

   Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

* Per serving · 4 servings · Values may vary.