Garlic, Cheddar, and Stone Ruination IPA Soup, Can’t Wait!

Naomi is going to attempt to make this soon. YUM!

Serves 8

• 1 cup unsalted butter
• 1 1/3 cups all-purpose flour
• 1 large yellow onion, diced
• 8 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup (8 fluid ounces) Stone Ruination IPA
• 1 cup whole milk
• 3 heads roasted garlic
• 1 tablespoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 1/4 pounds sharp white Cheddar cheese, grated
• Salt
• Freshly ground white pepper
• Chopped fresh chives, for garnish

Melt 3/4 cup of the butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond color, about 5 minutes. Remove from the heat.

Melt the remaining 1/4 cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook just until the garlic is aromatic, 30 seconds to 1 minute. Add the vegetable stock, IPA, and milk. When the liquid begins to simmer, stir in the garlic, paprika, and cumin. Using a handheld immersion blender or in a regular blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition, until melted and smooth.

Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.

Thank you http://www.thekitchn.com/garlic-cheddar-159238 for the recipe