Courtesy of Jennifer 12/14/14.
Serves 12 or more
2 Tbs Butter
2 Tbs Oil
1 sm clove of Garlic
1 cup Celery (finely chopped)
1 sm Onion (finely chopped)
1 cup Carrots (finely diced)
½ cup Green Peppers (finely diced)
3 Cups ½ and ½ Cream (scalded)
1-1/2 lbs grated Cheddar Cheese
½ cup Beer (room temp)
4 Cups Chicken Broth
4 Bay Leaves
¼ tsp Tobasco
¼ tsp White Pepper
1 Tbs Maggi
Salt to taste (go easy)
Note: It is important that the veggies (celery, onion, carrots and peppers) completely lose their identity – perhaps, grate them.
Mash the garlic with a little salt and your fingers.
Heat butter and oil in large saucepan. Add vegetables and garlic. Saute for 5 min. Add chicken stock and seasonings (not salt) and simmer uncovered for 15 min. Remove Bay Leaves. Add grated cheese to warm mixture (not hot) slowly – 1 Tbs at a time, stirring constantly. When all cheese has melted, slowly add the luke warm scalded ½ and ½ cream and beer.
Use low heat at all times. To reheat, use a double boiler.
Optional: sprinkle cooked bacon bits on top.