4 oz bacon, chopped, optional
1 onion, chopped
2 carrots, chopped
2 celery rib, chopped
1 tbsp garlic, minced
Salt and pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Belgian dark-abbey-ale style
3 c chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tbsp course mustard
8 oz sharp cheddar cheese, grated
In a multicooker 0n medium sauté, add bacon, onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the veggies begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne. Cover and cook on low for 4 hour A-Z
Stir in the mustard, and purée the soup with an immersion blender. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated.
Serves 4 – 6.